JP2012147716A - Method for producing frozen fish, and method for cooking the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen fish in which the flavor and texture are kept good, and the content of salt is reduced, and to provide a method for cooking the frozen fish, using the frozen fish.SOLUTION: A fish body is soaked in alkali aqueous solution containing alkali potassic sodium, organic acid salt and sugars, and having pH 11.6-12.6 for not less than 10 minutes to perform alkali treatment, and frozen. The soaking time of the fish body in the alkali aqueous solution is preferably regulated so that the pH of the fish body after the alkali treatment may be 6.5-8.5. The obtained frozen fish is cooked by heating without thawing.

Description

  The present invention relates to a method for producing frozen fish by immersing a fish body in an alkaline aqueous solution and freezing, and a method for cooking frozen fish for cooking the frozen fish.

  Conventionally, with regard to frozen storage of fish, the fish body is immersed in a pretreatment solution in which an alkaline agent or the like is dissolved in order to prevent deterioration of the meat quality during frozen storage and drip suppression during thawing, and then freeze the fish. It has been broken.

  For example, Patent Document 1 listed below describes a technique for preventing freezing and metamorphosis due to decomposition of trimethylamine-N-oxide by immersing fish meat such as white fish in an alkaline seasoning liquid to pH 7 or higher and then freezing. Has been.

  Patent Document 2 listed below includes sorbitol, trehalose, or a combination of these and other sugars and / or seasonings, and a pH adjuster capable of adjusting the pH of raw massive meat to the alkali side. A meat drip inhibitor characterized by the above is disclosed, and a technique for immersing fish and shellfish in an aqueous solution containing the drip inhibitor and having a pH of more than 7.5 and less than 9.5 is described.

  Further, in Patent Document 3 below, (a) a step of immersing a fish body in an alkaline aqueous solution adjusted to pH 8.6 to 11.5 at atmospheric pressure and room temperature for 30 minutes or more, and (b) the alkali treatment was performed. And a method for producing frozen fish that can be cooked while frozen, and an alkaline aqueous solution adjusted to pH 8.6 or more and 11.5 or less at atmospheric pressure and room temperature for 30 minutes. There is disclosed a frozen fish that can be cooked while frozen, characterized in that it is made of a fish that has been frozen after being adjusted to a pH of 8.6 or more and 11.5 or less by the soaking process.

JP 2005-269960 A JP 2008-289503 A Japanese Patent No. 4282746

  As described above, various techniques for freezing fish after immersing it in a pretreatment solution in which an alkaline agent or the like is dissolved have been proposed, but the deterioration of meat quality and flavor during frozen storage is prevented. However, it was still not a satisfactory technology.

  Further, Patent Document 3 discloses a technique for allowing a fish to be cooked while frozen by immersing the fish in an aqueous alkaline solution adjusted to pH 8.6 or more and 11.5 or less and then freezing the fish. However, the texture of the fish meat after cooking has not been satisfactory yet.

  Further, in the conventional method for producing frozen fish using an aqueous alkaline solution, sodium salt is frequently used, so that the concentration of sodium salt is high, and if a low salt content is desired in a meal such as a hospital, there is a tendency to avoid it. there were.

  Accordingly, it is an object of the present invention to provide a method for producing frozen fish that can maintain the flavor and texture better and reduce the salt content, and a method for cooking frozen fish using the frozen fish. .

  In order to achieve the above object, the method for producing a frozen fish of the present invention comprises immersing a fish body in an alkaline aqueous solution having a pH of 11.6 to 12.6 containing an alkaline potassium salt, an organic acid salt and a saccharide for 10 minutes or more. It is characterized by freezing after processing. In the present invention, “saccharide” means to include sugar alcohols.

  According to the present invention, by immersing the fish in a highly alkaline aqueous solution having a pH of 11.6 to 12.6, fish odor components caused by ammonia contained in the fish, amines such as trimethylamine, dimethylamine, etc. It can be effectively dissolved and scattered to reduce the odor of fish after being frozen and stored.

  In addition, the alkali treatment can suppress the occurrence of drip and carding during thawing, cooking without thawing or in a half-thawed state.

  Moreover, the frozen fish which reduced salt content can be provided by using alkaline potassium salt as an alkaline agent.

  Furthermore, the taste of fish can be improved by using organic acid salts, the meat quality of fish can be improved by using sugars, and drip can be reduced even when cooked while frozen.

  In the method for producing frozen fish of the present invention, the alkaline potassium salt is preferably tripotassium phosphate. Tripotassium phosphate can be made to have a high pH and has a small pH buffering capacity, so that it can prevent a significant increase in the pH of the fish itself during immersion and prevent the meat from becoming too soft. it can.

  The alkaline aqueous solution preferably contains trisodium phosphate in addition to the alkaline potassium salt. Trisodium phosphate has a high pH and has a small pH buffering capacity, so it suppresses a significant increase in the pH of the fish itself during soaking and prevents the meat from becoming too soft and heated. The taste after cooking can be improved. Moreover, although potassium salt has a strong bitter taste and tends to deteriorate a flavor, bitterness can be reduced by using together with trisodium phosphate.

  The alkaline aqueous solution contains tripotassium phosphate and trisodium phosphate in a mass ratio of 1: 0.1 to 1, and 0.1 to 5 mass as a total concentration in the alkaline aqueous solution. % Content is preferable. By containing tripotassium phosphate and trisodium phosphate at the blending ratio and content as described above, an alkaline aqueous solution with a pH of 11.6 to 12.6 can be easily adjusted, and the bitterness due to the potassium salt is effective. Can be reduced.

  Moreover, in the manufacturing method of the frozen fish of this invention, it is preferable to adjust the immersion time of the fish body in the said alkaline aqueous solution so that pH of the fish body after the said alkali treatment may be set to 6.5-8.5. According to this, it can prevent that the food texture of the fish meat after heat cooking becomes hard, and can suppress that a flavor worsens.

  Moreover, it is preferable that the immersion time of the fish body in the said aqueous alkali solution shall be 1 to 15 hours. According to this, moderate alkali treatment can be performed while suppressing a significant increase in the pH of the fish body itself, so that the occurrence of drip and curd during thawing or cooking is reduced, and the taste after cooking, A frozen fish having an excellent texture can be provided.

  Moreover, it is preferable that the said alkaline aqueous solution contains 0.1-10 mass% of organic acid salt, 0.05-10 mass% of saccharides. By making the addition amount of the organic acid salt and saccharide within the above range, the effect of improving fish flavor and meat quality can be enhanced.

  Further, the organic acid salt is preferably at least one selected from citrate, lactate, acetate, malate, gluconate, succinate, and tartrate, and the sugar is hydrated At least one selected from sucrose, maltose, and dextrin is preferred.

  Further, it is preferable that the alkali-treated fish body is once frozen, then taken out and sprayed with an aqueous solution containing saccharides or immersed in the aqueous solution to adhere to the surface, followed by freezing. According to this, when burned while frozen, the saccharide adhering to the surface forms a good burnished eye and has a good appearance.

  On the other hand, the method for cooking frozen fish of the present invention is characterized in that the frozen fish produced by the method is cooked without thawing. In this cooking method, by using the frozen fish that has been immersed in the alkaline aqueous solution and frozen, it is possible to suppress the occurrence of drip and curd even if cooked without thawing, and the flavor of the cooked fish The texture can be improved. In the present invention, “without thawing” includes not only a completely frozen state but also a half-thawed state.

  According to the present invention, the raw odor of the fish body after being frozen and stored is reduced, the occurrence of drip and curd when cooked without thawing or without thawing is suppressed, and the texture of fish meat after cooking is reduced. It can be kept soft and free of pasm, and the flavor can be improved. In addition, by using potassium salt, the salt content can be reduced and provided to consumers who want a low salt diet.

  The fish to be the subject of the present invention is not particularly limited. Nile perch, sword fish, black diaper, hockey, marlin. Among these, mackerel, red fish, and hoki are particularly preferably applied. These fish are not limited to fresh fish and may be used after thawing frozen ones.

  In the present invention, the fish body to be treated may be a whole fish body, a fillet, or a fish meat from which bones have been separated, but in particular, the fish body is dropped into three pieces to make a fillet (half body) and bone removed. Those are preferred.

  In the present invention, the alkaline aqueous solution used as the pretreatment liquid is an aqueous solution containing an alkaline potassium salt, an organic acid salt, and a saccharide, and adjusted to have a pH of 11.6 to 12.6 in a state before immersion in the fish. . The pH of the alkaline aqueous solution is more preferably 11.7 to 12.3. When the pH of the alkaline aqueous solution is less than 11.6, the treatment effect of the alkaline aqueous solution becomes weak and the fish odor mitigating effect becomes poor. Moreover, when pH of aqueous alkali solution exceeds 12.6, fish body pH will become high and flavor will worsen.

Examples of the alkaline potassium salt used in the present invention include tripotassium phosphate, potassium carbonate, dipotassium phosphate, tripotassium citrate, potassium gluconate and the like. In particular, tripotassium phosphate (K ₃ PO ₄ ) Is preferably used. Tripotassium phosphate can increase the pH and suppress a significant increase in fish pH because of its low buffer capacity. That is, by using the above-described alkaline aqueous solution adjusted to a high pH using tripotassium phosphate as an alkali agent, ammonia contained in the fish body at the initial stage of immersion, amines such as trimethylamine, dimethylamine, etc. It can effectively dissolve and disperse the fish odor components caused by the fish, reduce the raw odor of the fish after freezing and suppress the increase in the pH of the fish during soaking, and the meat quality becomes too soft Can be prevented. In addition, a non-alkaline potassium salt such as potassium chloride can be used in combination as long as it can be adjusted to the pH specified in the present invention.

In addition, potassium salts generally have a bitter taste and tend to worsen the flavor of fish, but in order to reduce this bitter taste, potassium salts and trisodium phosphate may be used in combination. The trisodium phosphate may be anhydrous (Na ₃ PO ₄ ) or hydrate (Na ₃ PO 4 · 12H ₂ O) as long as it can be used as a food material. Trisodium phosphate can also suppress a significant increase in fish pH due to its low buffer capacity.

  When tripotassium phosphate and trisodium phosphate are used in combination as an alkaline agent, tripotassium phosphate and trisodium phosphate are preferably used in a mass ratio of 1: 0.1 to 1, more preferably 1: 0. The total concentration of both in the alkaline aqueous solution is preferably 0.1 to 5% by mass, more preferably 2 to 3% by mass. It is preferable to prepare an alkaline aqueous solution.

  Even when a potassium salt other than tripotassium phosphate is used, it may be used in combination with trisodium phosphate in order to obtain the pH defined in the present invention.

  In addition, when preparing an alkaline aqueous solution using only tripotassium phosphate as an alkali agent, tripotassium phosphate is preferably contained in an amount of 0.1 to 5% by mass, more preferably 1 to 2% by mass. It is good to let them.

  Examples of the organic acid salt added to the alkaline aqueous solution include citrate, acetate, lactate, malate, gluconate, succinate, and tartrate. Among these, trisodium citrate and sodium acetate are particularly preferably employed. The organic acid has the effect of improving the quality of the fish meat after cooking and reducing the fishy odor and improving the flavor. In addition, the organic acid salt said here means what remove | excluding the alkaline potassium salt added as an alkali agent mentioned above.

  The content of the organic acid salt in the alkaline aqueous solution is preferably 0.1 to 10% by mass, and more preferably 0.35 to 1.5% by mass. When the content of the organic acid salt is less than 0.1% by mass, the effect of improving the meat quality and flavor of the fish meat is poor, and when it exceeds 10% by mass, the alkaline aqueous solution tends to be difficult to adjust to a high pH.

  Examples of the saccharide added to the alkaline aqueous solution (the “saccharide” of the present invention includes sugar alcohol as described above) include starch syrup, sucrose, maltose, and dextrin. The sugar improves the quality of the fish meat by its water retention, and has the effect of reducing drip when cooked while frozen.

  0.05-10 mass% is preferable and, as for the content of the saccharides in alkaline aqueous solution, 0.1-0.8 mass% is more preferable. If the saccharide content is less than 0.05% by mass, the effect of reducing drip and improving the quality of fish meat will be poor, and if it exceeds 10% by mass, the sweetness will become stronger, and it will be easier to burn when baked, resulting in a decrease in yield. Tend to.

  In addition, salt, an antioxidant, etc. can be added to the aqueous alkali solution. For example, in order to improve the permeability of the alkaline agent to the fish body, salt may be added, and the addition amount is preferably 0.1 to 1% by mass.

  The amount of the alkaline aqueous solution with respect to the fish body when immersing the fish body in the alkaline aqueous solution is not particularly limited as long as the fish body can be sufficiently immersed, but is preferably 1/3 or more of the alkaline aqueous solution with respect to the fish body 1 by mass ratio. More preferably, 1/2 to 2.

  The temperature at which the aqueous alkaline solution is immersed is not particularly limited, and may be performed at room temperature. However, in consideration of changes in seasons and regions, it is preferably performed in a room maintained at about 0 to 20 ° C.

  The immersion time in the aqueous alkali solution may be 10 minutes or more, but the pH of the fish after the alkali treatment is preferably adjusted to 6.5 to 8.5, more preferably 6.5 to 8. Is preferred. If the pH of the fish body after the alkali treatment is less than 6.5, the effect of the alkali treatment is poor, and if the pH exceeds 8.5, the flavor of the fish tends to deteriorate and the meat quality tends to be too soft. Generally, it is preferable to adjust so that the immersion time is 1 to 15 hours and the pH of the fish body after the alkali treatment is in the above range.

  In the present invention, the pH of the fish body after immersion in an alkaline aqueous solution is a mixture of fish meat that has been frozen and thawed after immersion in an alkaline aqueous solution and distilled water so that the mass ratio is fish meat: water = 10: 90, It shall mean the value measured by measuring the pH of the aqueous solution after stirring with a homogenizer.

  After immersing the fish body in an alkaline aqueous solution in this way, it is frozen according to a conventional method. Freezing is preferably performed at −30 ° C. or lower using a quick freezer such as a tunnel freezer, spiral freezer or contact freezer, and storage after freezing is performed at −18 ° C. or lower using a freezer, for example. preferable.

  Alternatively, the alkali-treated fish body may be once frozen, then taken out and sprayed with an aqueous solution containing sugars or immersed in the aqueous solution to adhere to the surface, followed by freezing. By attaching an aqueous solution containing saccharides to the surface of the fish body, when burned while frozen, the saccharides form good burnt eyes and have a good appearance and flavor. Although it does not specifically limit as said saccharide, For example, xylose, glucose, sugar, maltose etc. are mentioned, For example, the density | concentration of the saccharide in the said aqueous solution has preferable 1-30 mass%.

  Furthermore, after freezing the fish body that has been subjected to alkali treatment, the fish body is taken out, cut into an appropriate size that is easy for consumers to use, and if necessary, an aqueous solution containing the saccharides attached thereto, and then packaged in a vacuum pack or the like. May be stored frozen. In this case, since it is frozen and stored in an appropriately sized package, it can be sold as it is.

  The method for cooking frozen fish according to the present invention is characterized in that the frozen fish produced by the above method is cooked without thawing. Here, “without thawing” includes a partially thawed state, that is, a half-thawed state.

  The cooking can be performed by using various heating means using electricity, gas or the like as a heat source, for example, an electric oven, a gas oven, a microwave oven, a steam convection or the like. As the heating method, for example, various means such as baking, boiling, steaming, and oil can be employed. A seasoning liquid or seasoning containing soy sauce, miso, mirin, sake or the like may be applied as needed during cooking.

  As a preferable aspect of the method for cooking frozen fish of the present invention, a method of baking using an oven or the like can be mentioned. In this case, as described above, by attaching an aqueous solution containing a saccharide to the surface of the fish body, an appropriate burn can be formed on the surface to improve the flavor.

  Examples of the present invention will be described below with reference to test examples.

Test example 1
(1) Preparation of Alkaline Formulation Formulation A and Formulation B were manufactured according to the formulation shown in Table 1 below.

(2) Preparation of alkaline aqueous solution Next, alkaline aqueous solutions of Samples 1 to 3 were prepared by the following formulation.

Sample 1: Formulation A 2% by mass, algal salt 0.4% by mass, balance water Sample 2: Formulation B 2% by mass, algal salt 0.4% by mass, balance water Sample 3: Sodium bicarbonate 1.2% by mass, sodium carbonate 1. 26% by mass, trisodium citrate 0.24% by mass, dextrin 0.3% by mass, balance water (alkaline aqueous solution having the composition described in Examples of Japanese Patent No. 4282746)
(3) Manufacture of frozen fish Using frozen mackerel, red fish, and hoki as raw fish, thawing them into 3 pieces to make a fillet. Add at a mass ratio of 1 and soak at 5 ° C for 6 hours for mackerel and hoki, 4 hours for red fish, take out, drain, and store frozen at -30 ° C using a freezer did.

  As a control, the above-mentioned fillet was frozen and stored at −30 ° C. using a freezer without being treated with an alkaline aqueous solution.

  Each frozen fish was taken out and cut into a fillet of an appropriate size, sprayed with an aqueous sugar solution containing 4% by mass of xylose, and then frozen and stored at -25 ° C.

(4) Cooking frozen fish The frozen fillet was taken out and baked at 260 ° C. for 10 minutes as it was without thawing to obtain grilled fish.

(5) Evaluation About the said samples 1-3, pH of the alkaline aqueous solution before immersion and the pH of the fish body after immersion treatment were measured. For the control, the fish pH at the time of thawing was measured.

  Furthermore, about the grilled fish obtained by the said control and samples 1-3, the taste, card | curd, raw odor, and food texture were evaluated by ten panelists. The evaluation was 1… bad, 2… slightly bad, 3… normal, 4… good, 5… very good, and expressed as the average score of each panel.

Furthermore, about hoki, the salt content contained in 100g of grilled fish was measured by the following measuring method as Na equivalent amount.
1) Weigh 2 samples of 2g and 3g separately in a quartz beaker.
2) Heat for about 1 hour with a gas burner on a ceramic wire mesh and pre-ash. At that time, it is first placed on the end of the ceramic wire net and heated, and after it begins to turn black, it is moved to the center.
3) Heat at 550 ° C for 3 hours with an electric thermostat and incinerate.
4) When the burning is over, open the electric thermostatic door and let it cool.
5) Add 10 ml of 10% hydrochloric acid solution (for atomic absorption).
6) Seal the beaker containing the sample solution with a wrap and leave it overnight.
7) Filter with ashless filter paper (ADVANTEC, No. 6) into a 100 ml volumetric flask and make up to 100 ml with distilled water.
8) Add 2.5 ml to a 25 ml volumetric flask and make up to 25 ml with 1% hydrochloric acid (for atomic absorption).
9) Measure the absorbance of the sample using an atomic absorption photometer.
10) Calculate the sodium and salt equivalents of the sample solution from the calibration curve.

  The results are shown in Tables 2 to 4 below for each fish type. In addition, the fish pH after immersion of the control represents the pH at the time of thawing.

  As shown in Table 4 above, Samples 1 and 2 corresponding to the examples of the present invention had about half the salt content compared to Sample 3 obtained by the method described in Patent Document 3. Yes.

  As shown in Tables 2 to 4, Samples 1 and 2 have lower fish body pH after immersion than Sample 3.

  Furthermore, samples 1 and 2 maintain the taste, curd, raw odor, and texture as good as or better than the control and sample 3 despite using tripotassium phosphate. Recognize.

Test example 2
(1) Preparation of alkaline aqueous solution Next, alkaline aqueous solutions of Samples 4 to 7 and Sample 3 were prepared by the following formulation.

Sample 4: Formulation A 2% by mass, balance water Sample 5: Formulation A 2% by mass, citric acid 0.06% by mass, balance water Sample 6: Formulation A 2% by mass, citric acid 0.1% by mass, balance water Sample 7: Formulation A2% by mass, citric acid 0.2% by mass, remaining water Sample 3: sodium bicarbonate 1.2% by mass, sodium carbonate 1.26% by mass, trisodium citrate 0.24% by mass, dextrin 0.3% by mass The remaining water (alkaline aqueous solution having the composition described in Examples of Japanese Patent No. 4282746)
(3) Manufacture of frozen fish Using frozen hoki as raw fish, thaw them into 3 pieces to make a fillet, and the alkaline aqueous solutions of Samples 4 to 7 and Sample 3 are 1 After adding at a mass ratio, immersion treatment at 5 ° C. for 6 hours, taking out and draining, the mixture was stored frozen at −30 ° C. using a freezer.

  As a control, the above-mentioned fillet was frozen and stored at −30 ° C. using a freezer without being treated with an alkaline aqueous solution.

  Each frozen fish was taken out and cut into a fillet of an appropriate size, sprayed with an aqueous sugar solution containing 4% by mass of xylose, and then frozen and stored at -25 ° C.

(4) Cooking frozen fish The frozen fillet was taken out and baked at 260 ° C. for 10 minutes as it was without thawing to obtain grilled fish.

(5) Evaluation About the said samples 4-7 and the sample 3, the pH of the alkaline aqueous solution before immersion and the pH of the fish body after immersion treatment were measured. For the control, the fish pH at the time of thawing was measured.

  Furthermore, about the frozen fish obtained by the said control, the samples 4-7, and the sample 3, the volatile basic nitrogen (VBN) value of the fish meat after thawing | decompression was measured by the micro-diffusion method shown below.

1) Mixing 15 ml of raw material with 25 ml of demineralized water + 10 ml of 20% trichloroacetic acid 2) Stirring with a homogenizer (5000 rpm for 3 minutes)
3) Add demineralized water to make up to 100 ml. 4) After filtration, use filtrate as test solution. 5) Add 1.0 ml of boric acid absorbent to inner chamber of Conway diffuser. 6) 1.0 ml of test solution to outer chamber. Addition 7) Add 1.0 ml of saturated potassium carbonate solution so that it does not mix with the test solution in the outer chamber 8) Close the lid and seal 9) Mix the two solutions in the outer chamber 10) Let stand (2-3 hours) About)
11) Titration of boric acid absorbent solution in inner chamber with 0.02N sulfuric acid 12) Obtain volatile basic nitrogen (VBN) from the following formula (i) from titration value 0.28 × (AB) × f × 100 / x (mg / 100g) ... (I)
(In the formula (A), A is a titration value, B is a blank test value, f is a 0.02N sulfuric acid factor, and x is a sample amount (g) corresponding to 1 ml of a test solution)
The 20% trichloroacetic acid was prepared by measuring 20 g of trichloroacetic acid to 100 ml with demineralized water. Further, the potassium carbonate saturated solution was prepared by measuring 50 g of potassium carbonate to 100 ml with demineralized water. Further, the boric acid absorbent was prepared by dissolving 1 g of boric acid in 98% ethanol, adding 1 ml of a mixed indicator, and making up to 100 ml with demineralized water. Furthermore, the mixed indicator was prepared by measuring 0.066 g of methyl red and bromcresol green to 100 ml with 98% ethanol.

  The results are shown in Table 5 below.

  As shown in Table 5 above, Samples 4 and 5 obtained by immersing in an alkaline aqueous solution having a pH specified in the present invention have VBN values higher than those of Control and other Samples 6, 7 and 3. Was low.

Claims (11)

A method for producing a frozen fish, comprising: immersing a fish body in an alkaline aqueous solution containing an alkaline potassium salt, an organic acid salt and a saccharide having a pH of 11.6 to 12.6 for 10 minutes or more, followed by freezing, and then freezing. The method for producing frozen fish according to claim 1, wherein the alkaline potassium salt is tripotassium phosphate. The method for producing frozen fish according to claim 1 or 2, wherein the alkaline aqueous solution contains trisodium phosphate in addition to the alkaline potassium salt. The alkaline aqueous solution contains tripotassium phosphate and trisodium phosphate so that the mass ratio is 1: 0.1 to 1, and the total concentration in the alkaline aqueous solution is 0.1 to 5% by mass. The method for producing frozen fish according to claim 3. The manufacturing method of the frozen fish as described in any one of Claims 1-4 which adjust the immersion time of the fish body in the said alkaline aqueous solution so that pH of the fish body after the said alkali treatment may be set to 6.5-8.5. . The manufacturing method of the frozen fish as described in any one of Claims 1-5 which makes the immersion time of the fish body in the said alkaline aqueous solution 1 to 15 hours. The method for producing frozen fish according to any one of claims 1 to 6, wherein the alkaline aqueous solution contains 0.1 to 10% by mass of an organic acid salt and 0.05 to 10% by mass of a saccharide. The organic salt is at least one selected from citrate, acetate, lactate, malate, gluconate, succinate, and tartrate. The manufacturing method of the frozen fish of description. The method for producing frozen fish according to any one of claims 1 to 8, wherein the saccharide is at least one selected from syrup, sucrose, maltose, and dextrin. The frozen fish body that has been subjected to alkali treatment is taken out, and then taken out and sprayed with an aqueous solution containing saccharides or attached to the surface by being immersed in the aqueous solution, followed by freezing. The manufacturing method of the frozen fish of description. A method for cooking frozen fish, wherein the frozen fish produced by the method according to any one of claims 1 to 10 is cooked without thawing.