FIELD: food industry.
SUBSTANCE: method envisages usage of fresh-water fish fillet for sushi preparation. Prior to usage fresh-water fish is pickled in maturing agent solution at 4°C during 72 h. The solution is prepared as follows: per 1 kg of fish one takes 1 l of water wherein one dissolves 5 g of "Sal Intensor 3" maturing agent, 3 g of sodium benzoate and 4 g of 70% acetic acid. The components are stirred till complete dissolution and the fish is filled up with the solution.
EFFECT: invention enables replacement of expensive sea and oceanic fish with cheaper fresh-water fish.
2 tbl, 2 ex
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