The present invention relates to a method for making a fermented and aged fishcake, wherein the fermented and aged fishcake can be molded and processed by mixing a mixed dough with egg white in a weight ratio of 70-80:30-20. The mixed dough is obtained by mixing a main ingredient with a supplementary ingredient dough in a weight ratio of 80:20, wherein the main ingredient is obtained by mixing and grinding 70-78 wt% of fish meat, 5-10 wt% of fresh rice wine, 0.5-1 wt% of edible salt, 15-23 wt% of ice, and 0.5-1 wt% of seasonings, followed by fermenting and aging over 10-24 hours in a fermentation and aging chamber at 2-8°；C, a supplementary ingredient is obtained by mixing 70-78 wt% of any one ingredient selected from starch, rice powder, and sticky rice powder, 1-2 wt% of a yeast extract, 1-2 wt% of seasonings, and 18-26 wt% of ice and water, followed by aging over 5-8 hours in an aging chamber at 2-8°；C, and the supplementary ingredient dough is obtained by mixing and grinding the supplementary ingredient and the fresh rice wine in a weight ratio of 85-95:15-5, followed by fermenting and aging over 10-24 hours in the fermentation and aging chamber at 0-5°；C. Due to fermentation and aging of the fresh rice wine, the present invention can provide a high-quality fishcake that is silky and soft with desitable elasticity and mouthfeel, wherein the fishcake thus provided has a good and homely taste； the fresh rice wine eliminates fishy odors and other unpleasant odors characteristic to the fish meat, as well as odors of flour characteristic to the starch； the fishcake can be more easily digested and absorbed due to starch； the fishcake emits a subtle, fresh, and pleasant smell due to the aroma of aging yeast, and thus has a further improved palatability； and the fishcake has high density and firmness, and thus exhibits little loosening while being processed.COPYRIGHT KIPO 2020본 발명은 발효 숙성된 어묵 제조방법에 관한 것으로, 생선어육 70~78 중량%와 생막걸리 5~10 중량%와 식염 0.5~1 중량%와 얼음 15~23 중량
