FIELD: fish industry, in particular, fish cooling and canning processes used in fishing vessels.
SUBSTANCE: method involves processing fish after catching with cooling medium containing aqueous acid solution; holding in ice; before processing of fish, decapitating and disemboweling fish; performing processing during 15-25 min with cooling medium having temperature ranging between 0 C and -3 C, with 2-3%-aqueous solution of food additive "Frishe-Star" being used as cooling medium; during first seven days, keeping fish in fresh-water ice and replacing thaw water with refreshment amount of ice; on 8th-10th storage day, pouring ice over fish, said ice being produced from 0.1-0.2%-aqueous solution of acidic acid.
EFFECT: increased storage time for non-fat kinds of fish in cooled state, provision for retention of muscular tissue structure and water-retention capability, and stabilized destruction of nitrogenous extractive substances.
3 ex
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