The present patent application concerns the food sector and more particularly the fresh fish processing chain. As it is known, especially in recent years, human nutrition is increasingly the subject of in-depth studies and evaluations, since it is now established that there is a strong link between diet and health. In past times, the main objective was to safeguard the conservation of raw materials while today, in addition to this fundamental aspect, a great attention is also added to the maintenance of taste and of appearance. The object of the present invention is to describe a method for preserving fish flesh that maintains the characteristics of the quality of fish flesh as if it were fresh fish even for very long periods, further an object of the present invention is to obtain a completely natural product and free of preservatives having after thawing characteristics completely similar to those of fresh fish.
