FIELD: technology of fish and seafoods. SUBSTANCE: before salt curing, dressed raw material is heat treated and washed up to full removal fish skin and foreign matters from surface of fishmeat. Fishmeat is treated with dry salting mixture including enzyme preparation made from viscera of large crustaceans or ground nondressed small crustaceans. Fully-cured salt meat is washed with running water and aged in 0.1 M solution of food (acetic, citric) acid, and after it, meat is pressed and centrifuged. EFFECT: improved technology. 3 cl
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