FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves flensing and skinning fish, its salting and drying. Drying is performed at a rate of air blow-off equal to 0.1 - 5.0 m/s. At first fish is dried at an air temperature of 0°C - 10°C and relative air humidity equal to 100% during 4-6 hours. Then fish is dried with dry air with a temperature of 0°C - 10°C during 8-12 hours. Final drying is performed with dry air with a temperature of 15°C - 30°C till moisture content in the ready product is no more than 45%.
EFFECT: invention allows to reduce duration of dry-cured fish production.
2 cl, 5 ex
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