| abstract |
The invention relates to a preparation method for preserving cooked fish-based food products. The invention comprises the following successive steps consisting in: filleting, washing and piercing the products; subsequently, curing the fillets thus obtained using a dry marinade mixture containing dry salt, pepper, sugar and at least one vaporised alcohol and/or at least one vaporised aromatic oil; leaving the products to marinate in contact with the aforementioned dry marinade in a cold brining chamber at a controlled temperature for between 5 minutes and 48 hours; rinsing and then drying the products in a drying room for between 1 and 36 hours; and, finally, packaging said products. |