| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preparing roasted fish capable of easily imparting an appropriate roasted color on roasting and capable of suppressing the loss of crisp palatability of the surface and juicy palatability of the inside characteristic to a roasted fish caused by the occurrence of dripping or the like, even in a cooled state after roasting, or in the case where a roasted fish is heated by boiling or the like or heating by a microwave oven in a state where the roasted fish is placed in a wrapping material after refrigeration or freezing storage following roasting. SOLUTION: This method for preparing a roasted fish by roasting a fish involves a process (A) for making plural holes penetrating the skin of the fish and a process (B) for bringing a heat-coagulating protein solution into contact with and sticking it to the surface of the fish, which are performed before roasting the fish. |
