FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves flensing cooled fish up to a temperature from 0 to minus 2°C to produce fillet. Fillet is injected with salt solution till weight fraction of sodium chloride in the fillet is 3-5%. Then one performs dry salting and maintains the fillet during no less than 2 hours at a temperature from 0 to minus 7°C. The fillet is slightly air-dried at a temperature of 22-27°C during 4-8 hours, portioned into slices and air-dried at a temperature of 22-27°C during 8-12 hours. A natural antioxidant is pulverised over the product surface and the product is air-dried at a temperature of 22-27°C during 12-20 hours.
EFFECT: developing a new method for fish preparation.
4 cl, 2 ex
