Measurement Recommendations

SALMON – 1 ( Atlantic Salmon, Pacific Salmon )

Fatmeter measurements taken along the length of the Fish, with skin on…
Representing…Fat content of… 2 x Trimmed Fillets, without skin

  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH IN THE POSITIONS SHOWN BELOW TO TAKE READINGS (The Fatmeter requests EIGHT MEASUREMENTS… FOUR Readings on each side of the fish)
    product_fishfatmeter_measurements_salmon1_1
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released before removing Sensor from skin of fish. Failure to do so will result in an erroneous reading).
  • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, TURN THE FISH OVER AND REPEAT ON THE OTHER SIDE (After 8 readings the readout shows the average fat / oil content representing Fat Content of… TWO TRIMMED FILLETS of this one fish (subject to ‘Standard trimming techniques’ that is…excluding head, tail, fins, skin, belly cavity, and fat deposits at Dorsal and Anal Fins)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

It is very important that the laboratory analysis is done correctly, and truly represents ALL of the ‘TWO Trimmed Fillets’, as represented by the Fatmeter measurements.
product_fishfatmeter_measurements_salmon1_2
Please prepare the samples for analysis, as follows…

  • FILLET THE FISH (take care to retain all flesh as part of the sample)
  • REMOVE EXCESS FAT FROM BELLY WALLS AND THE EXCESS FAT AT THE TOP OF THE DORSAL REGION, AND IN THE BELLY REGION.
  • REMOVE ANY FINS AND SKIN (taking care that no flesh is removed with the skin)
  • MINCE BOTH FILLETS IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time).
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

SALMON – 2 ( Atlantic Salmon, Pacific Salmon, Trout )

Fatmeter measurements taken along the length of the Fish, with skin on…
Representing… Fat content of… ‘Mowi Section’, without skin

    WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH IN THE POSITIONS SHOWN BELOW TO TAKE READINGS (The Fatmeter requests EIGHT MEASUREMENTS… FOUR Readings on each side of the fish)
    product_fishfatmeter_measurements_salmon2_1
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released before removing Sensor from skin of fish. Failure to do so will result in an erroneous reading).
  • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, TURN THE FISH OVER AND REPEAT ON THE OTHER SIDE (After 8 readings the readout shows the average fat / oil content representing the Mowi Section of this one fish (subject to ‘Mowi Standard trimming techniques’… please see handbook for further details)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

SALMON – 3 ( Atlantic Salmon, Pacific Salmon, Trout )

Fatmeter measurements taken along the length of the Fish, with skin on…
Representing… Fat content of… ‘NQC Section’, without skin

  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH IN THE POSITIONS SHOWN BELOW TO TAKE READINGS (The Fatmeter requests EIGHT MEASUREMENTS… FOUR Readings on each side of the fish)
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released before removing Sensor from skin of fish. Failure to do so will result in an erroneous reading).
  • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, TURN THE FISH OVER AND REPEAT ON THE OTHER SIDE (After 8 readings the readout shows the average fat / oil content representing Fat Content of the ‘NQC Section’ of this one fish (subject to ‘NQC Standard trimming techniques’… please see appendix for further details)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

It is very important that the laboratory analysis is done correctly, and truly represents ALL of the ‘NQCv Section’, as represented by the Fatmeter measurements.

Please prepare the samples for analysis, as follows…

  • CUT A CROSS-SECTION OF THE FISH FROM THE REGION BOUNDED BY THE ANAL ORIFICE AND THE REAR OF THE DORSAL FIN AS SHOWN (by section, we mean the whole section through the fish)
  • IF NOT ALREADY DONE, REMOVE THE BACKBONE, SKIN, ETC (All as described in the Technical Manual)
  • REMOVE ANY FINS AND SKIN (taking care that no flesh is removed with the skin)
  • MINCE THE REMAINING SAMPLE IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

SARDINE, SPRAT, PILCHARD, ANCHOVY (Atlantic, North Sea, Pacific, Mediterranean)

Measurements taken under dorsal of Fish, with skin on…
Representing… Fat content of… 2 x Trimmed Fillets, without skin

  • SELECT EIGHT FISH OF SIMILAR SIZE AND WEIGHT FROM A BATCH. IF VARIABLE SIZED FISH THEN GROUP ACCORDING TO SIZE/WEIGHT
  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH BUT DO NOT DRY
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITION SHOWN BELOW TO TAKE READINGS
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READINGS TO STABILISE, BEFORE RELEASING THE ‘READ’ BUTTON (it is very important to ensure that the ‘read’ button has been released… before removing Sensor from the surface of the sample)
  • WHEN THE MEASUREMENT HAS BEEN COMPLETED FOR LARGE FISH TURN THE FISH AND REPEAT ON THE OTHER SIDE. MEASURE ONLY ONE SIDE OF THE SMALL FISH
  • REPEAT FOR THE OTHER SEVEN SMALL FISH (After eight readings the readout shows the average fat content of these fish…representing the fat content of the ‘trimmed fillets’)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by laboratory method

  • FILLET THE FISH AND REMOVE FINS AND BELLY WALLS
  • LIGHTLY CUT THE SKIN INTO ROUGHLY 1 – 2 CM SQUARES TO ALLOW THE BLENDER TO MIX IT WELL
  • MINCE ALL THE FILLETS, IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (This is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note the Fatmeter has been calibrated against Foss-let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

SARDINE, SPRAT, PILCHARD, ANCHOVY (Atlantic, North Sea, Pacific, Mediterranean)

Measurements taken under dorsal of Fish, with skin on…
Representing… Fat content of… Whole Carcass, with skin

  • SELECT EIGHT FISH OF SIMILAR SIZE AND WEIGHT FROM A BATCH. IF VARIABLE SIZED FISH THEN GROUP ACCORDING TO SIZE/WEIGHT
  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH BUT DO NOT DRY
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITION SHOWN BELOW TO TAKE READINGS
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READINGS TO STABILISE, BEFORE RELEASING THE ‘READ’ BUTTON (it is very important to ensure that the ‘read’ button has been released… before removing Sensor from the surface of the sample)
  • WHEN THE MEASUREMENT HAS BEEN COMPLETED FOR LARGE FISH TURN THE FISH AND REPEAT ON THE OTHER SIDE. MEASURE ONLY ONE SIDE OF THE SMALL FISH
  • REPEAT FOR THE OTHER SEVEN SMALL FISH (After eight readings the readout shows the average fat content of these fish…representing the fat content of the ‘whole fish carcass’)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by laboratory method

  • FILLET THE FISH AND REMOVE FINS AND BELLY WALLS
  • LIGHTLY CUT THE SKIN INTO ROUGHLY 1CM SQUARES TO ALLOW THE BLENDER TO MIX IT WELL
  • MINCE ALL THE FILLETS, IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (This is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note the Fatmeter has been calibrated against Foss-let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

EEL (Anguilla Anguilla)

Measurements taken in the center of the fish, with skin on…
Representing… Fat content of… Carcass less… skin, head, tail, gut

  • SELECT FOUR EELS OF SIMILAR SIZE AT RANDOM FROM A BATCH
  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH BUT DO NOT DRY
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITION SHOWN BELOW TO TAKE READINGS
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important to ensure that the ‘Read’ button has been released before removing Sensor from the skin of the fish)
  • WHEN THIS MEASUREMENT HAS BEEN COMPLETED, TURN THE FISH AND REPEAT ON THE OTHER SIDE
  • REPEAT FOR THE OTHER THREE FISH (After eight readings the readout shows the average fat content representing… Carcass.. less… Head, Tail, Fins, Skin and gut)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the Fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by laboratory method

  • CUT OFF THE HEAD AND REMOVE THE GUT FROM EACH FISH
  • REMOVE THE SKIN (taking care that no flesh is removed with the skin)
  • USE ALL THE REMAINDER (BONES, FINS, FLESH) FOR THE ANALYSIS
  • MINCE THE FOUR FISH IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

SEA BASS (Dicentrarchus Labrax)

Measurements taken in the along the fish, with skin on…
Representing… Fat content of… 2 x Trimmed Fillets, without skin

    WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED, BUT DO NOT DRY

  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITIONS SHOWN BELOW TO TAKE READINGS
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released… before removing Sensor from skin of fish)
  • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, TURN THE FISH AND REPEAT ON THE OTHER SIDE (After 8 readings the readout shows the average fat / oil content…representing 2 x Trimmed fillets of this one fish… i.e. excluding head, tail, fins, skin and belly cavity)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by laboratory method

  • FILLET THE FISH (Take care to retain all flesh as part of the sample)
  • REMOVE EXCESS FAT FROM BELLY WALLS AND THE EXCESS FAT AT THE TOP OF THE DORSAL / BELLY REGION
  • SKIN THE FILLETS (Taking care that no flesh is removed with the skin)
  • MINCE THE FILLETS IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis , an AOAC recognised method, and will give the best correlation with the Fatmeter results)

SEA BREAM (Spondyliosama cantharus, Sparus aurata)

Measurements taken in TWO positions along the body of the fish, with skin on…
Representing… Fat content of… 2 x Trimmed Fillets, without skin

  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED, BUT DO NOT DRY
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITIONS SHOWN BELOW TO TAKE READINGS
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released… before removing Sensor from skin of fish)
  • WHEN THE TWO POSITIONS HAVE BEEN MEASURED, TURN THE FISH AND REPEAT ON THE OTHER SIDE (After 4 readings, repeat measurements again on the same fish. After 8 readings the readout shows the average fat / oil content… representing of all the edible flesh of this one fish… i.e. excluding head, tail, fins, skin and belly cavity)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

  • FILLET THE FISH (Take care to retain all flesh as part of the sample)
  • REMOVE EXCESS FAT FROM BELLY WALLS AND THE EXCESS FAT AT THE TOP OF THE DORSAL / BELLY REGION
  • SKIN THE FILLETS (Taking care that no flesh is removed with the skin)
  • MINCE THE FILLETS IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis , an AOAC recognised method, and will give the best correlation with the Fatmeter results)

TUNA (Bluefin, Albacore, Bigeye, Bonito)- Over 10 Kgs weight

Measurements taken on the relevant sections of the fish, with skin on…
Representing… Fat content of… Section of Flesh, without skin

  • IDENTIFY AREAS OF RELATIVELY THIN SKIN (skin thickness in the large tuna can be extremely variable around the shoulders and dorsal areas. Areas of thick skin MUST be avoided when taking measurements). WIPE EXCESS WATER OR MUCUS FROM THE SKIN SURFACE AREA OF THE FISH TO BE MEASURED, BUT DO NOT DRY.
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE SELECTED MEASUREMENT SITES TO TAKE READINGS (recommended measurement sites are shown below).
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, BEFORE RELEASING THE ‘READ’ BUTTON (It is very important to ensure that the ‘Read’ button has been released… before removing Sensor from skin of the fish)
  • TAKE A SERIES OF EIGHT MEASUREMENTS FROM THE CHOSEN AREA OF THE FISH (After 8 readings the readout automatically displays the average fat content, representing the fat/oil content of…. that fish section… i.e. excluding head, tail, fins, skin, bone plates, and belly cavity)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the Fatmeter which can be downloaded when required). PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

  • FILLET OR SECTION THE FISH WITH CARE (The section taken should be representative of the area previously measured through the skin using the Fatmeter, and ideally should not be larger than 500 gms in weight. Take care to retain all flesh as part of sample)
  • REMOVE THE BELLY WALLS AND ANY EXCESS FAT IN THE DORSAL REGION ( where section has been taken from these regions)
  • REMOVE THE SKIN FROM FILLET OR SECTION (Taking care that no flesh is removed with the skin)
  • MINCE ALL OF THE REMAINING FLESH OF THE FILLET OR SECTION IN A BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (This is especially important if the mince has been allowed to stand for some time)ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis Method, an AOAC approved method, and will give the best correlation with the Fatmeter results )

Tuna (Bluefin, Albacore, Bigeye, Bonito)- Over 10 Kgs weight

Measurements taken on Flesh Sections of the fish, without skin…
Representing… Fat content of… Section of Flesh, without skin

  • THE SECTION BEING MEASURED SHOULD BE FRESH OR DEFROSTED (ideally the section should be approximately 300 –400 gms in weight)
  • PLACE THE INSTRUMENT HEAD FIRMLY ON THE FLESH IN SIMILAR POSITIONS TO THOSE SHOWN BELOW TO TAKE READINGS (the objective is to take measurements around the section, thus ensuring a good representation of ALL of the sample)
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released… before removing Sensor from the flesh)
  • TAKE EIGHT READINGS AROUND THE SAMPLE, IN SIMILAR FASHION TO THE ILLUSTRATION ABOVE (After 8 readings the readout displays the average, representing the fat content of the WHOLE SECTION. It is important to note that more measurements are required on larger sections, to ensure good accuracy)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

  • ENSURE THAT ALL OF THE FLESH SECTION MEASURED BY THE FATMETER IS RETAINED FOR ANALYSIS (Take care to retain all flesh as part of the sample, but remove any skin or bone)
  • SLICE & MINCE THE SECTION. THEN BLEND THE SAMPLE IN A SUITABLE BLENDER FOR 2 MINUTES
  • ALWAYS ENSURE THAT THE SAMPLE REMAINS THOROUGHLY MIXED / BLENDED (this is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

Mackerel (Blue Mackerel, Jack Mackerel, Horse Mackerel)

Measurements on Whole Fish, with skin on…
Representing… Fat content of… 2 x Trimmed Fillets, without skin

  • SELECT EIGHT SMALL FISH OF SIMILAR SIZE AND WEIGHT AT RANDOM FROM THE BATCH ( FOUR Samples only of larger fish)
  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED, BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITION SHOWN BELOW TO TAKE READINGS.
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important that the ‘Read’ button be release before removing Sensor from the skin of the fish. Failure to do so will result in an erroneous reading.)
  • WHEN THIS MEASUREMENT HAS BEEN COMPLETED…
    LARGE FISH… Turn fish over and repeat on other side…
    SMALL FISH… Just the one reading per fish.
  • REPEAT FOR THE OTHER THREE LARGE FISH, OR SEVEN SMALL FISH (After 8 readings the readout shows the average fat / oil content… representing the trimmed fillets of these fish… i.e. excluding head, tail, fins, skin and belly cavity)
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

  • FILLET THE FISH IN THE NORMAL MANNER, REMOVING ALL PARTS OF THE CARCASS (including head, tail, fins, bones and skin )
  • CUT UP ALL OF THE SAMPLES INTO SMALL SECTIONS, TO ALLOW THE BLENDER TO MIX IT WELL, BLEND THE 4 or 8 FISH SAMPLES TOGETHER IN A BLENDER FOR 2 MINUTES.
  • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (This is especially important if the mince has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method and will give the best correlation with the Fatmeter results)

Carp (Cyprinus Carpio)

Measurements on Whole Fish, with skin on…
Representing… Fat content of… 2 x Trimmed Fillets, without skin

  • WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), UT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITIONS SHOWN BELOW TO TAKE READINGS (The Fatmeter requests EIGHT Measurements…FOUR Readings on each side).
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important that the ‘Read’ button be released before removing Sensor from the skin of the fish. Failure to do so will result in an erroneous reading).
  • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, TURN THE FISH AND REPEAT ON THE OTHER SIDE (after 8 readings the readout shows the average… Representing the fat/oil content of … The TWO trimmed fillets, excluding skin (subject to standardised “fillet trimming techniques”)).
  • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading).
  • PRESS THE RESET BUTTON (You are now ready to take the next set of measurements)

Preparing samples for measurement by chemical laboratory method

  • FILLET THE FISH IN THE NORMAL MANNER, RETAINING ONLY THE TWO TRIMMED FILLETS, REMOVING ALL OTHER PARTS OF THE CARCASS ( removing… head, tail, fins, bones, belly cavity, fat deposits at dorsal and anal fins )
  • IF NOT ALREADY DONE, REMOVE SKIN FROM FILLETS (Taking care to retain all of the flesh of the fillet as part of the sample for analysis)
  • CUT UP ALL OF THE SAMPLES INTO SMALL SECTIONS, TO ALLOW THE BLENDER TO MIX IT WELL.
  • BLEND THE SAMPLES TOGETHER IN A BLENDER FOR 2 MINUTES. ALWAYS ENSURE THAT THE SAMPLE IS THOROUGHLY MIXED AND BLENDED (This is especially important if the sample has been allowed to stand for some time)
  • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Chemical Analysis an AOAC recognised method and will give the best correlation with the Fatmeter results)
  • Carp (Cyprinus Carpio )

    Measurements on Fillet, with skin on…
    Representing… Fat content of… 2 Fillet, without skin

    • WIPE EXCESS WATER FROM THE SURFACE OF THE FILLET TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FILLET AT THE POSITIONS SHOWN BELOW TO TAKE READINGS (The Fatmeter requests EIGHT Measurements… FOUR Readings must be repeated on each fillet).
    • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important that the ‘Read’ button be released before removing Sensor from the skin of the fillet. Failure to do so will result in an erroneous reading).
    • WHEN THE FOUR POSITIONS HAVE BEEN MEASURED, REPEAT MEASUREMENTS ON THE FILLET (after 8 readings the readout shows the average… Representing the fat/oil content of… The Fillet, excluding skin… (subject to standardised “fillet trimming techniques”)).
    • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading).
    • PRESS THE RESET BUTTON (You are now ready to take the next set of measurements)

    Preparing samples for measurement by chemical laboratory method

    • REMOVE SKIN FROM FILLET (Taking care to retain all of the flesh of the fillet as part of the sample for analysis)
    • CUT UP ALL OF THE FILLET SAMPLE INTO SMALL SECTIONS, TO ALLOW THE BLENDER TO MIX IT WELL.
    • BLEND THE SAMPLE IN A BLENDER FOR 2 MINUTES. ALWAYS ENSURE THAT THE SAMPLE IS THOROUGHLY MIXED AND BLENDED (This is especially important if the sample has been allowed to stand for some time)
    • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Chemical Analysis, an AOAC recognised method and will give the best correlation with the Fatmeter results)

    Arctic Char (Species… Salvelinus)

    Measurements on Whole Fish, with skin on…
    Representing… Fat content of… 2 x trimmed fillets, without skin

    • SELECT EIGHT SMALL ARCTIC CHAR OF SIMILAR SIZE AND WEIGHT AT RANDOM FROM THE BATCH (FOUR samples for medium sized fish. TWO samples for very large fish). WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITIONS SHOWN BELOW TO TAKE READINGS.
    • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important that the ‘Read’ button be released before removing Sensor from the skin of the fish. Failure to do so will result in an erroneous reading).
    • WHEN FIRST MEASUREMENT HAS BEEN COMPLETED…
      LARGER FISH… Turn fish over and repeat on other side, then proceed with measurements on both sides of remaining ONE / THREE Fish.
      SMALL FISH… Just one reading per fish, therefore proceed with a single measurement on the remaining SEVEN fish.
    • AFTER 8 MEASUREMENTS, READOUT DISPLAYS THE AVERAGE… Representing the fat/oil content of… The trimmed fillets, excluding skin (subject to standardised “fillet trimming techniques”)
    • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading).
    • PRESS THE RESET BUTTON (You are now ready to take the next set of measurements)

    Preparing samples for measurement by chemical laboratory method

    It is very important that the laboratory analysis is done correctly, and truly represents ALL of the “Trimmed Fillets”, as represented by the Fatmeter measurements.

    Please prepare the samples for analysis, as follows…

    • FILLET THE FISH SAMPLES (take care to retain all flesh as part of the sample)
    • REMOVE EXCESS FAT FROM BELLY WALLS AND THE EXCESS FAT AT THE TOP OF THE DORSAL REGION, AND IN THE BELLY REGION.
    • REMOVE ANY FINS AND SKIN (taking care that no flesh is removed with the skin)
    • MINCE ALL FILLETS IN A BLENDER FOR 2 MINUTES
    • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
    • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)

    Herring (Species… Clupea Harengus)

    Measurements on Whole Fish, with skin on…
    Representing… Fat content of… 2 x trimmed fillets, without skin

    • SELECT EIGHT SMALL HERRING OF SIMILAR SIZE AND WEIGHT AT RANDOM FROM THE BATCH (FOUR samples only, for larger fish). WIPE EXCESS WATER FROM THE SURFACE OF THE FISH TO BE MEASURED (with skin on), BUT DO NOT DRY. PLACE THE INSTRUMENT HEAD FIRMLY ON THE FISH AT THE POSITIONS SHOWN BELOW TO TAKE READINGS.
    • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, THEN RELEASE THE ‘READ’ BUTTON (It is very important that the ‘Read’ button be released before removing Sensor from the skin of the fish. Failure to do so will result in an erroneous reading).
    • WHEN FIRST MEASUREMENT HAS BEEN COMPLETED…
      LARGE FISH… Turn fish over and repeat on other side, then proceed with measurements on both sides of the remaining THREE Fish.
      SMALL FISH… Just one reading per fish, therefore proceed with a single measurement on the remaining SEVEN fish.
    • AFTER 8 MEASUREMENTS, READOUT DISPLAYS THE AVERAGE Representing the fat/oil content of… The trimmed fillets, excluding skin (subject to standardised “fillet trimming techniques”)).
    • NOTE THE AVERAGE READING (This will be recorded in the memory of the fatmeter for later downloading).
    • PRESS THE RESET BUTTON (You are now ready to take the next set of measurements)

    Preparing samples for measurement by chemical laboratory method

    It is very important that the laboratory analysis is done correctly, and truly represents ALL of the “Trimmed Fillets”, as represented by the Fatmeter measurements.

    Please prepare the samples for analysis, as follows…

    • FILLET THE FISH (take care to retain all flesh as part of the sample)
    • REMOVE EXCESS FAT FROM BELLY WALLS AND THE EXCESS FAT AT THE TOP OF THE DORSAL REGION, AND IN THE BELLY REGION.
    • REMOVE ANY FINS AND SKIN (taking care that no flesh is removed with the skin)
    • MINCE ALL FILLETS IN A BLENDER FOR 2 MINUTES
    • ALWAYS ENSURE THAT THE MINCE IS THOROUGHLY MIXED (this is especially important if the mince has been allowed to stand for some time)
    • ANALYSE WITH THE METHOD OF YOUR CHOICE (Please note that the Fatmeter has been calibrated against Foss-Let Chemical Analysis, an AOAC recognised method, and will give the best correlation with the Fatmeter results)