Status: USED

The BAADER 101 is an industry-standard, automated fish stunning and bleeding machine primarily used in commercial aquaculture for harvesting Atlantic salmon and sea trout.

Manufactured by the German company BAADER, it is highly regarded globally as the «gold standard» for what is known as low-stress or «rested» harvesting.

How the System Works

The BAADER 101 uses a brilliant piece of biomimicry to process fish without human contact or traditional handling stress:

  • The Swim-In System: Salmon naturally swim against water currents. The machine generates an oxygen-rich water current that triggers this instinct. The fish orientate themselves head-first and swim voluntarily into the machine’s processing channels.
  • Size Measurement & Positioning: Sensors automatically measure the size of each individual fish as it enters to ensure exact positioning.
  • Percussive Stunning: The machine delivers an immediate, irreversible percussive blow to the head using air pressure.
  • Controlled Bleeding: Immediately following the stun, stainless steel knives make a precise cut. Crucially, the process does not stop the fish’s heart; the heart continues to pump naturally for a short time, ensuring an optimal, clean bleed-out.

Key Technical Specs

FeatureSpecification
Primary Fish SpeciesAtlantic Salmon, Sea Trout
Working Range (Swim-In)2 to 9 kg (Handles up to 12 kg via manual feed)
Throughput Capacity12 to 15 fish per minute, per channel
ConfigurationsAvailable in modular 4-channel and 6-channel setups
DeploymentCapable of operating both onshore and offshore (on harvesting vessels/well-boats)

Why It Matters: Quality and Welfare

In industrial aquaculture, stress completely alters meat chemistry. When fish panic, they deplete their energy reserves, causing rapid, intense rigor mortis, which leads to «gaping» (the meat structure tearing apart into slits).

By keeping the fish completely calm up to the exact millisecond of the stun, the BAADER 101 extends the pre-rigor window. This allows processing plants more time to fillet and pack the fish while the meat is perfectly relaxed. The result is a much higher yield, better flesh color, a firm texture, and an extended product shelf life.