FIELD: fish industry.
SUBSTANCE: method involves covering skinless fish fillet at its inner side with isolating material and providing multiple processing with pressure until fillet thickness becomes uniform, with pressing at covered side being provided using regulated local pressing-in of muscular tissue; performing salting and natural drying using one of known methods; packaging ready product.
EFFECT: intensified salting and dehydration processes and wider range of fish products having improved organoleptical properties.
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