FROZEN STORAGE METHOD FOR THIN-SLICED RAW FISH

PROBLEM TO BE SOLVED: To provide a frozen storage method for thin-sliced raw fish (Sashimi) by which thin-sliced raw fish is prevented from causing quality deterioration so as to be storable in extremely fresh condition at least for half year without spoiling fish delicious taste, and time and labor for secondary processing of the thin-sliced row fish is not required so as to be readily displayed at the store or served up at table. SOLUTION: The frozen storage method for the thin-sliced raw fish comprises the following process: developing thin-sliced fish flesh pieces 1 on a water-absorbing sheet 2 in a circular state or a fan-shaped state; removing water left at the surface of the sliced raw fish with cool wind containing ozone; instantaneously freezing the sliced raw fish with -25°C cold air followed by coating the upper surface of the fish meat piece with wrapping film 3; hermetically packaging the sliced raw fish with every water-absorbing sheet in a plastic bag 4; and keeping the packaged sliced raw fish in cold storage at ≤-15°C. COPYRIGHT: (C)2005,JPO&NCIPI