The manufacture of surimi involves washing a minced fish filet in a two or three-stage process. Impurities such as blood and fat are removed in this process. Normally, a rotating screen provides superficial cleaning of the wash water. In conventional production of surimi, screw presses dewater the minced fish meat.
In the production of surimi, decanters can be used for recovering the meat fibres from the wash water or as a replacement for the screw presses. This significantly increases the yield of surimi during the manufacturing processes.