A processing method of barbecued fish fillet is provided for the purpose of improving taste and fishy smell. Food material, which is selected from any of eel, pacific saury, sardine, Etrumenus teres, conger ell and loach, is out and subjected to the processing method of barbecued fish fillet, wherein the food material is coated with a covering, deep fried, braised, then added with seasonings and finally subjected to barbecuing.本發明係提供一種改善味道與腥味之蒲燒之加工方法,又,蒲燒之加工方法係切開鰻魚、秋刀魚、遠東擬沙丁魚、脂眼鯡、星鰻、泥鰍中之任一者之食材並燒烤前述食材者,其特徵在於:於前述食材裹加上麵衣並油炸前述食材,接著,使蒸氣與業經油炸之前述食材接觸並蒸煮前述食材,然後於前述食材塗抹佐料汁,接著,燒烤前述食材。2‧‧‧搬入部3‧‧‧台車4‧‧‧剖開機器5‧‧‧瀝水搬送輸送機6‧‧‧裝置7‧‧‧蒸煮機8,10,12,14‧‧‧佐料汁塗抹部9,11,13,15‧‧‧燒烤機16‧‧‧送風機17‧‧‧冷凍庫18‧‧‧金屬探測機19‧‧‧包裝機20‧‧‧出口61‧‧‧加粉機62‧‧‧油炸鍋M‧‧‧蒲燒裝置
