Method of producing dried fish

A process for producing dried fish, characterized by comprising thoroughly boiling or steaming a raw fish for dried fish, then disintegrating the meat flesh portion of the thoroughly boiled or steamed fish, with the surface of intermuscular septum exposed, into pieces of 4 to 20 cm length and thereafter effecting steam drying of the pieces. There is further disclosed a process characterized in that a foodstuff extract containing a nitrogenous compound is applied to the surface of the pieces before the smoke drying. Dried fish of extremely intense fragrance and flavor peculiar to dried fish that ensures a favorable fragrance balance can be efficiently produced by these processes. There is still further disclosed a thoroughly boiled fish disintegrating apparatus comprising a rotating roll horizontally arranged and fitted with parallel rows of pins and, opposed to the pins which were positioned 10 to 30 degrees below the horizon, are fixing pins, preferably installed in the 15 to 30 degrees position. The flesh p