A fish processing method of construction to raise smelling fishy restraint and feeling of texture improvement and taste

摘要

A method for processing a fish is provided to cure a fish using a natural ingredient, thereby improving a taste, a nutritive value, and functionality for the fish and decreasing a fishy smell. A method for processing a fish comprises the following steps. A fish is defrosted at a temperature of 0-10°C(a). A head of the fish is cut off and internal organs are removed(b). The fish is put into a 3-15% of curing solution in the mixing ratio of 50-100% and cured at 0-10°C for 5-50 minutes(c). The cured fish is naturally dehydrated(d). The dehydrated fish is matured at a temperature of 0-10°C for 1-24 hours(e).