Problem to be solved: to provide a method of producing a fish meat and a salt concentration measuring method for fish meat to reduce the concentration of salt concentration over the whole meat.One method of manufacturing fish meat in accordance with the present invention is an infusion step for injecting a first solution containing at least a salt solution into a portion of the skin of the skin, and immersion in which the above described first solution is immersed in a second solution containing at least a salt The measurement of the salinity of the plurality of different measurement regions of said fish meat at least in the following (1) and (2) steps is performed by a scanning electron microscope - an energy dispersive X-ray analyzer (SEM-EDS).1. After the infusion step, before the immersion process(2) after the fish is removed from the soaking in the soaking stepDiagram【課題】魚肉全体に亘って塩分濃度のバラつきを低減するための魚肉の製造方法及び魚肉の塩分濃度測定方法を提供する。【解決手段】本発明の1つの魚肉の製造方法は、少なくとも食塩を含む第1溶液を皮つき魚肉の一部に注入する注入工程と、前述の第1溶液が注入された該魚肉を、少なくとも食塩を含む第2溶液中に浸漬する浸漬工程と、前述の魚肉の複数の異なる測定領域の塩分濃度を、少なくとも以下の(1)及び(2)の段階において、走査型電子顕微鏡-エネルギー分散型X線分析装置(SEM-EDS)により測定する測定工程と、を含む。 (1)前記注入工程の後であって、前記浸漬工程の前 (2)前記浸漬工程における浸漬から前記魚肉が取り出された後【選択図】図1
