Process for producing fermented fish food

Abstract

Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting ofgenus,genus,genus, andgenus. The lactic acid bacteria belonging togenus is a lactic acid bacteria belonging toand preferablyD-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10° C., followed by smoking and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided.