FIELD: food industry.
SUBSTANCE: method envisages fish washing, beheading and evisceration, carcass washing with water and filleting. Fillet is maintained in 15% concentration pickle for 30-60 minutes and dried till residual moisture content is equal to 60%. Then one introduces into fish flesh fat isolated from fat deposits on internal organs of the fish proper or other species fish in an amount of 8-12% of the semi-product weight. For maturation, the semi-product is delivered for storage at a temperature of 8°C during 72 hours.
EFFECT: invention allows to manufacture balyk analogue of low-fat fishes.
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