FIELD: fish industry. SUBSTANCE: method involves treatment of fish oil with water or some aqueous solution of sodium salts (0.5-3.0% oil/water ratio from 1:1 to 1:10) for 15-25 days at 20-55 C. 1 ml contains 40-45 U. The agent is used to produce salted fish caviar and preserves. The salt solutions are based on fish oil extract containing 20,000-45,000 antimicrobial action units (AAU). The extract temperature is 20-25 C. EFFECT: longer product shelf life. 2 cl
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