PROBLEM TO BE SOLVED: To provide a method for cooking a sea bream by which even the bones of the sea bream can be softened, and the sea bream is deliciously seasoned while leaving redness inherent in the sea bream and prevented from breakage of flesh.SOLUTION: The method for cooking a sea bream includes: coating the surface of a liver-eliminated bone-attached sea bream with wheat flour deep-frying the coated sea bream putting the deep-fried sea bream in a pressure cooker together with rather thin vinegar to be pressure-heated and soaking the pressure-heated sea bream in pre-heated vinegar containing soy sauce while the sea bream is still hot. By the method for cooking a sea bream, even the fish scales, the spines, the head and the inner bones of the sea bream get softened and all the sea bream other than sea bream stones turn to be edible. As a result of gradually soaking the sea bream in the rather thin vinegar and the hot vinegar (adding soy sauce at this time), the taste is permeated inside the sea bream to be deliciously seasoned without being discolored, and the redness inherent in the sea bream sufficiently remains. Use of oil makes the sea bream more delicious, and coating of the sea bream with the wheat flour results in preventing the flesh of the sea bream from crumbling.COPYRIGHT: (C)2013,JPO&INPIT【課題】 骨まで柔らかくできる鯛の調理方法において、鯛本来の赤みを残しながら美味しく味付けし、身崩れも防止する。【解決手段】 内臓を取り除いた骨付きの鯛の表面に小麦粉を衣付けして空揚げし、その空揚げした鯛を薄めの食酢とともに圧力鍋に入れて加圧加熱し、その加圧加熱した鯛を予め加熱しておいた醤油を含む食酢に熱い内に漬け込む。以上の調理方法により、鯛はウロコ・トゲ・頭・中骨まで柔らかくなり、鯛石以外は全て食べることができるようになる。しかも、薄めの食酢と熱い食酢(この時に醤油を使用する)に段階的に漬け込むことで味が中まで浸透し、変色することなく美味しく味付けされ、鯛本来の赤みを十分に残すことができる。また、油を使用することでさらに美味しくなり、衣で覆われることで身崩れも防止できる。【選択図】 図1
