FIELD: fish industry. SUBSTANCE: method involves aromatizing fish with smoking preparation in the process of salting. Smoking preparation is preliminarily mixed with distilled water to provide for smoking preparation concentration within the range of 3-5%. Produced solution is heated to temperature of 30-40 C. Edible salt is added into solution till density of solution reaches 1.2 g/cu.cm. Fish is slightly cured till moisture content is less than 60%. EFFECT: simplified method and wider range of fish product with improved gustatory and aromatic properties. 1 ex
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