The present invention relates to a method of preparing fermented and aged fish cakes. The fermented and aged fish cakes can be prepared by mixing mixed dough with egg white in a weight ratio of 70-80:30-20 and molding a mixture of mixed dough and egg white. The mixed dough is prepared by mixing main ingredients with supplementary ingredients in a weight ratio of 80:20. The main ingredients are prepared by putting 70-80 wt% of fish meat, 5-10 wt% of unrefined rice wine, 0.5-1 wt% of table salt, 15-30 wt% of ice, and 0.5-1 wt% of seasoning to a grinder, mixing and grinding the ingredients, and fermenting and aging the ingredients in a fermentation aging chamber of a temperature of 2-8°；C for 10-24 hours. The supplementary ingredients are prepared by mixing 60-80 wt% of any one selected from among starch powder, white rice powder, or glutinous rice powder, 1-2 wt% of a yeast extract, 1-2 wt% of seasoning, and 10-30 wt% of ice and water, aging the mixed ingredients in an aging chamber of a temperature of 2-8°；C for 5-8 hours, mixing the aged ingredients with the unrefined rice wine in a weight ratio of 85-95:15-5, grinding the mixed ingredients, and fermenting and aging the ingredients in a fermentation aging chamber of a temperature of 0-5°；C for 10-24 hours. According to the present invention, it is possible to provide high quality fish cakes having a soft and chewy texture due to fermentation and aging with the unrefined rice wine. The fish cakes have a fresh and savory taste. A unique smell of fish meat, a unique smell of starch, and other bad smells are removed by the unrefined rice wine. The fish cakes have excellent digestive absorption due to starches. A pleasant smell, which is a gentle and fresh smell, may be emitted from the fish cakes by the aged yeast, so that the texture of the fish cakes can be further improved. The fish cakes have high density and a firm texture so that the fish cakes are barely spread when being processed.COPYRIGHT KIPO 2020본 발
