PURPOSE: A fish oxygen anesthesia and a savory taste increase method are provided to maintain the meat of a fish in a good condition, extend the freshness of a fish for long, and increase the savory taste of a fish by increasing the production of an inosinic acid(IMP).CONSTITUTION: A liquefied oxygen cylinder(1) is connected to an ultra fine bubble generation unit(2), and the ultra fine bubble generation unit is connected to an oxygen anesthesia tank(4) in an oxygen anesthesia equipment. A fish oxygen anesthesia process and a savory taste increase method include a step for filling salt water or fresh water which are adjusted to the ecology temperature of a fish in an oxygen anesthesia tank and mounting a fish accommodating net(5) accommodating a fish for anesthesia in an oxygen anesthesia tank a step for receiving accommodated water from an oxygen anesthesia tank in an ultra fine bubble generation unit, generating a nano oxygen bubble by being supplied with oxygen from a liquefied oxygen container, and discharging to an oxygen anesthesia tank for a diffusion a step for raising a dissolved oxygen value to the high concentration of more than 40ppm in an oxygen anesthesia tank, anesthetizing a fish with the oxygen breath of high concentration, and activating physiologically a step for taking out an oxygen anesthetized fish to the outside by taking out an accommodating net to the outside in an oxygen anesthesia tank a step for rapidly freezing an oxygen anesthetized fish as a whole fish, performing a fillet cutting process, and rapidly freezing.COPYRIGHT KIPO 2013이 발명은 어류 산소마취 가공 및 감칠맛 증가 방법으로서, 극미세기포발생장치(2)에 어류 수용수와 산소를 공급하고, 공급된 수용수와 산소를 혼합하고 가압하여 나노산소기포를 생성시키며, 생성시킨 나노산소기포수를 산소마취탱크(4)에 토출·확산시켜 용존산소치를 40% 이상 고농도로 상승시키고, 고농도의 산소로 호흡한 어류는 산소에 마취되며, 산소마취된 어류를 통 마리로 즉살가공·필레트 가공을 하여 급냉동 저장하거나, 또는 저온(5℃)저장으로 소비지에 운송하여 신선도 유지와 이노신산(IMP)에 의한 감칠맛을 유지시키게 한다.
