| 摘要 |
A method of salting fish such as mackerel, saury and Japanese Spanish mackerel by soaking the fish in sauce containing garlic juice and salt and aging it at low temperature is provided to produce salted fish having improved meat quality and taste, increased shelf life and reduced fishy smell. Fish such as mackerel, saury and Japanese Spanish mackerel is dressed, washed with water at 4 to 5deg.C and sterilized. The sterilized fish is soaked in sauce containing garlic juice and salt, aged in a low temperature aging tank, and sterilized in an ultraviolet sterilizer.
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