JPS55118340A - Method for removing fishy smell of bluefish - Google Patents
Method for removing fishy smell of bluefishInfo
- Publication number
- JPS55118340A JPS55118340A JP2551779A JP2551779A JPS55118340A JP S55118340 A JPS55118340 A JP S55118340A JP 2551779 A JP2551779 A JP 2551779A JP 2551779 A JP2551779 A JP 2551779A JP S55118340 A JPS55118340 A JP S55118340A
- Authority
- JP
- Japan
- Prior art keywords
- bluefish
- sake
- lees
- flesh
- vessel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To prepare processed bluefish free from fishy smell and having high preservability and light and mild taste, by pickling the flesh of bluefish in "sake" lees.
CONSTITUTION: A bluefish which loses easily its freshness, e.g., saury pike, sardine, mackerel, horse mackerel, etc., is scaled, and inedible parts (tail, entrails, etc.) are removed. A large fish is divided laterally along the backbone. Salt is placed in and pressed with fingers to the bottom of an enameled or plastic vessel 2, and "sake" lees 3 compounded with sweet "sake", sugar, low-class distilled spirits, etc. is placed on the salt layer. A sheet of thin cloth 4 having a length of about three times the width of the vessel 2 is placed on the surface of the "sake" lees 2, and the pieces of the bluefish flesh are placed thereon in one layer. The flesh is covered with the flap of the thin cloth 4, and "sake" lees is placed on and wrapped with the flap. The vessel is covered with a lid, and the flesh is aged for about 3 days in a refrigerator at about 5W0°C to prevent the fermentation.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2551779A JPS55118340A (en) | 1979-03-07 | 1979-03-07 | Method for removing fishy smell of bluefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2551779A JPS55118340A (en) | 1979-03-07 | 1979-03-07 | Method for removing fishy smell of bluefish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS55118340A true JPS55118340A (en) | 1980-09-11 |
Family
ID=12168244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2551779A Pending JPS55118340A (en) | 1979-03-07 | 1979-03-07 | Method for removing fishy smell of bluefish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55118340A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62166835A (en) * | 1986-01-17 | 1987-07-23 | Hokkaido Gyogyo Koushiya:Kk | Production of frozen cooked food of fish and shellfish |
| RU2503325C1 (en) * | 2013-01-22 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserves "fried bluefish in tomato sauce" |
-
1979
- 1979-03-07 JP JP2551779A patent/JPS55118340A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62166835A (en) * | 1986-01-17 | 1987-07-23 | Hokkaido Gyogyo Koushiya:Kk | Production of frozen cooked food of fish and shellfish |
| RU2503325C1 (en) * | 2013-01-22 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserves "fried bluefish in tomato sauce" |
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