FIELD: food industry for production of sterilized canned fish. SUBSTANCE: method involves dicing the fish fillet into pieces with mass of 10-50 g, their mixing with jelling solution and flavor additives in ratio 1.2: 1.08: 0.72 - 1.5:1.02:0.48. Jelling solution is prepared on base of mixture of carrageenan, sugar, salt at the following ratio of components, mas.%: carrageenan, 0.88-1.47; sugar, 1.5-1.25; salt, 3.0-2.5; water the balance. Canned fish is a whole mass from fish pieces in jelly. EFFECT: original taste.
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