FIELD: food industry.
SUBSTANCE: method envisages fish fillet milling, mixture preparation with addition of taste-and-aroma and food additives, components stirring, moulding and thermal treatment. For the mixture preparation, one uses fillet of low fat and high fat fishes that is salted and maintained at 0°C - 10°C during 6-12 h until the average salt content is no more than 3%. One introduces into the mixture sea scallop muscle shredded into pieces and preliminarily mixed with high fat fish mince as well as milled pork speck. All the components are used at the weight specified ratio.
EFFECT: invention provides for raw stock for fish sausage production.
3 tbl, 6 ex
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