FIELD: fish industry. SUBSTANCE: after defrosting of raw material, its washing and dressing, fish salting is carried out by introducing of dry common salt and conserving agent, and ageing at each stage not less 60 min. Then fish is poured over by salt solution with density from 1.07 to 1.09 g/cu. cm. Fish soaking is carried out with salt solution and with the same conserving agent at ratio of fish mass and solution 1:2-1:3. Then salinity leveling, soaking, predrying and smoking are conducted. EFFECT: higher quality of fish products with long-time storage.
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