Process and device for preserving the physical characteristics of cut seafood during handling and transportation

An assemblage, comprising:

• a boneless cut of seafood product having a substantially V-shaped cross-section defined by at least two flat cut surfaces each having a cut surface area, wherein said cut surfaces intersect to form a two-sided cut corner having a corner angle and a cut corner length, said boneless cut of seafood having a contoured side intermediate between said cut surfaces and opposite said corner angle;
• at least two substantially flat substantially rigid supports intersecting in a V shape to form a two-sided brace defining a fitted joint having an intersection with a support angle;
• wherein said support angle is substantially equal to said corner angle;
• wherein said two-sided cut corner of said boneless cut of seafood is inserted into and protected by said intersection of said fitted joint, such that a portion of each of said cut surfaces of said boneless cut of seafood conforms to and is supported by said supports.

An assemblage, comprising:

• a boneless cut of seafood having a plurality of cut surfaces each having a cut surface area, wherein the intersections between three of said cut surfaces form three-sided cut corner peaks and the intersections between two of said cut surfaces in said three-sided cut corner peaks form two-sided cut corners, wherein each of said two-sided cut corners has a corner angle and a cut corner length, and said boneless cut of seafood has a contoured surface intermediate between said cut surfaces, the intersection between said cut surfaces and said contoured surface forming contour corners;
• a plurality of intersecting substantially flat substantially rigid supports;
• wherein three of said supports substantially perpendicularly intersect each other to form a three-sided brace, wherein said three-sided brace defines a three-sided fitted joint;
• wherein two of said supports in said three-sided brace form a two-sided brace, wherein said two-sided brace defines a two-sided fitted joint having an intersection with a support angle within said three-sided brace;
• said support angle is substantially equal to said corner angle;
• wherein said three-sided cut corner peak is inserted into said three-sided fitted joint, such that said three intersecting cut surfaces forming said three-sided cut corner peak rest against said three-sided brace;
• wherein said two-sided cut corner is inserted into said two-sided fitted joint, such that portions of said two intersecting cut surfaces forming said two-sided cut corner rest against said two-sided brace;
• and
• wherein each of said cut surfaces conforms to and is supported by one of said rigid supports;
• wherein said rigid supports do not contact said contoured surface except along a contour corner;
• such that the sharpness of said three-sided cut corner peaks and said two-sided cut corners in said joints is maintained and restored to preserve the valuable fresh-cut appearance of said boneless cut of seafood;
• and
• such that varying sizes and shapes of said boneless cut of seafood can be accommodated.

An assemblage, comprising:

• a boneless cut of seafood having a plurality of cut surfaces, each having a cut surface area, and at least one contoured surface, wherein said cut surfaces intersect with each other to form two-sided cut corners, each cut corner having a corner angle and a cut corner length, wherein said cut surfaces and said contoured surface intersect to form contour corners;
• a plurality of intersecting substantially flat substantially rigid supports;
• wherein said supports intersect to form a plurality of two-sided braces, each of said braces defining a fitted joint having an intersection with a support angle;
• wherein each of said support angles is substantially equal to a corresponding one of said corner angles;
• wherein a cut corner is inserted into corresponding fitted joint, such that a portion of a cut surface of said boneless cut of seafood rests against and is supported by a corresponding one of said supports, and
• a portion of a contour corner rests against and is supported by one of said supports;
• and
• wherein said supports do not contact said contoured surface except along a contour corner;
• such that the sharpest of said cut corners and contour corners is maintained and restored to preserve the valuable fresh-cut appearance of said boneless cut of seafood;
• and
• such that varying sizes and shapes of said boneless cut of seafood can be accommodated.

An assemblage, comprising:

• a boneless cut of seafood having a horizontal cut side having a horizontal cut surface area, a vertical cut side having a vertical cut surface area, and a contoured side between said horizontal cut side and said vertical cut side, wherein said horizontal cut side and said vertical cut side intersect to form a cut corner having a cut corner length, said contoured side and said horizontal cut side intersect to form a horizontal contour corner, and said contoured side and said vertical cut side intersect to form a vertical contour corner;
• a horizontal rigid support;
• a vertical rigid support;
• wherein said horizontal rigid support and said vertical rigid intersect to form a two-sided brace defining a fitted joint having an intersection;
• wherein said cut corner is inserted into said fitted joint, such that portion of said horizontal cut side and said horizontal contour corner rest against and are supported by said horizontal rigid support and portions of said vertical cut side and said vertical contour corner rest against and supported by said vertical rigid support;
• wherein said rigid supports do not contact said contoured side except along a contour corner;
• such that the sharpness of said corners is maintained and restored to preserve the valuable fresh-cut appearance of said boneless cut of seafood;
• and
• such that varying sizes and shapes of said boneless cut of seafood can be accommodated.