FIELD: production of natural culinary food from bathypelagic fish. SUBSTANCE: method involves defrosting, washing and processing fish to obtain carcasses; portioning into pieces; salting; dusting and frying in oil. Defrosting procedure is carried out in two stages involving first stage of defrosting to temperature of -2-3 C and second final stage of defrosting combined with salting with acetic-saline solution comprising 0.6-0.9% of acetic acid and 16-20% of edible salt at density and temperature of solution 1.16-1.22 g/cu.cm and 3-10 C, respectively, for 1.5-8 min until maximal fish salinity is 1.5-2%. Prepared fish is dusted and fried in vegetable oil for 2-9 min at temperature of 145-175 C, with following holding in frying chamber to completeness, cooling to 20-40 C and packing ready product. Also, after salting procedure, preliminary thermal processing may be provided by blanching in boiling water for 4-7 min with following removal of water and cooling to temperature of 18-22 C. Frying is carried out at semi-finished product and fat ratio of 1:3.5-5.5. Ready product is packed into polymeric container. Upon placing of ready product into container, spices and/or garnish and/or sauce are added. EFFECT: maximal usage of oceanic raw material, in particular, bathypelagic fish, as food product and wider range of fish product having improved organoleptical properties. 5 cl
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