FIELD: food industry.
SUBSTANCE: invention refers to fish industry. The method involves flensing raw fish and treating it with a bactericide medium with subsequent storage in water ice. Prior to storage one treats the fillet by way of immersion in ozonated water with ozone content within 10-40 mg/l for 1-2 minutes, water temperature 10-15°C. After draining the fillet is placed into thermally insulated boxes, sprinkled with water ice layer by layer. The end product is packaged, marked and stored at a temperature of 0 - -2°C.
EFFECT: extended fish fillet storage life.
1 tbl, 1 ex
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