| 摘要 |
PURPOSE:To obtain cooked cultured sweetfish having similar taste to natural sweetfish and having softened bones, by thrusting a skewer into a cultured sweetfish in a manner to reach the skewer to the part near the bones and rich in oils and to keep the end of the skewer in the body of the sweetfish, removing the skewer from the body, and cooking the fish. CONSTITUTION:A bamboo skewer 4 is thrusted into a cultured sweetfish in a manner to reach the skewer to the part near the bones and rich in oils, and to keept the end of the skewer in the body, and the fish is cooked after removing the skewer from the body. When the skewer 4 is removed from the fish, the fish can be heated from inside through the remaining hole extending from the mouth 5 to the inner part of the body. Accordingly, the amount of the oil dripping from the body of the sweetfish is increased compared with the fish without thrusting operation, and the generation of the odor of the oil is decreased to obtain the taste similar to the natural sweetfish. Since the bones 6 are heated sufficiently in the same manner as above, the cooked fish having softened bones can be obtained. |
