FIELD: food industry; may be used at fish-processing plants. SUBSTANCE: dressed to fillet fish or small pieces of fish are dried, smoked at temperature 20-40 C for 2-4 h, and then dehumidified in air media with temperature of 24-30 C up to 18% of cooking shrinkage, batched, prepacked in cans, poured with oil and sterilized. EFFECT: higher food value and improved organoleptical properties.
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