FIELD: fish industry. SUBSTANCE: method involves holding grenadier fillet with skin in salt solution comprising sodium chloride, acidity regulators, preservatives, flavor enhancing agents, sweeteners, enzyme and smoke flavoring preparations, natural spice mixtures, and edible colorants. Method provides production of salted product, in particular, storage resistant preserves possessing unique flavor, of acceptable consistency and attractive appearance. EFFECT: simplified method, wider range and improved quality of fish products. 12 cl, 3 ex
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