A METHOD OF MANUFACTURE OF SALTED FISH THAT USE PLUM AND SAURY AND THE SALTED FISH MANUFACTURED THEREOF

摘要

A method for preparing fermented seafood using sauries and Japanese apricots is provided to reduce a salty taste while improving a taste and nutrients of the fermented seafood. A method for preparing fermented seafood using sauries and Japanese apricots comprises the following steps of: mixing 8-10wt.pt of salt, 8-10wt.pt of Japanese apricots and 100wt.pt of washed sauries; naturally fermenting the mixture in a cool place; and filtering a generated fermented liquid to obtain the fermented seafood. The fermentation step takes place in the cool place of 12-15°C for 5-6 months. The Japanese apricots are taken out after 3 months and the sauries are fermented 2-3 months more than the Japanese apricots.