METHOD FOR PRODUCING SPLIT AND BROILED PIKE EEL

PROBLEM TO BE SOLVED: To provide a new eating manner of eating pike eel in a shape of a grilled product in a fillet shape which is not formed conventionally by enabling the whole of the pike eel having many small bones to be eaten without carrying out bone-cutting.SOLUTION: The method for producing the split and broiled pike eel includes a preparation step for removing the head and the guts of the pike eel, and dividing the product to three pieces without carrying out the bone cutting, a shape-arranging step for spreading the resultant pike eel on a pressure cooker, and arranging the shape with aluminum foil so as to prevent the deformation of the shape, a heating step for continuing the heating under pressure while reducing the broth to the limit, a maturing step for preventing the shape deformation by leaving and cooling the product without releasing the pressure, and further cooling the product to about 5°C in such a state to allow the seasoning to penetrate into the inside simultaneously, and a finishing step for carrying out the regulation of a water content only of the surface layer by using a cookstove or a gas burner from the cooled hard state, and applying a sauce thereto.