A couple of years ago, we were able to see how the industry is shifting from one-touch to more manual processing.
And we were surprised by how quickly it was catching up.
We spent a few days with a team of roboticists and engineers from the UK’s Imperial College, who have spent the last few years making the robotic system even more sophisticated.
The company has developed a new way of removing the fillets from the shrimp and other seafood and putting them into a vacuum chamber to make the process even more efficient.
In a press release, Shake seafoods says its new system will “save time and cost by reducing the time required for removing fillets, which can then be used as a new ingredient in a recipe.”
The new robotic process will be “significantly more efficient” and will also allow for “a greater level of customization for seafood recipes and a reduction in wastage,” the company claims.
Shake seafoods also says it has developed an algorithm to ensure the robotic fillet removal system is as “robust” as possible.
“The new system provides a new, high-performance, flexible and reliable method for removing shrimp from shrimp stocks,” the press release says.