PROBLEM TO BE SOLVED: To provide a method for cooking a sea bream by which even the bones of the sea bream can be softened, and the sea bream is deliciously seasoned while leaving redness inherent in the sea bream and prevented from breakage of flesh. SOLUTION: The method for cooking a sea bream includes: coating the surface of a liver-eliminated bone-attached sea bream with wheat flour; deep-frying the coated sea bream; putting the deep-fried sea bream in a pressure cooker together with rather thin vinegar to be pressure-heated; and soaking the pressure-heated sea bream in pre-heated vinegar containing soy sauce while the sea bream is still hot. By the method for cooking a sea bream, even the fish scales, the spines, the head and the inner bones of the sea bream get softened and all the sea bream other than sea bream stones turn to be edible. As a result of gradually soaking the sea bream in the rather thin vinegar and the hot vinegar (adding soy sauce at this time), the taste is permeated inside the sea bream to be deliciously seasoned without being discolored, and the redness inherent in the sea bream sufficiently remains. Use of oil makes the sea bream more delicious, and coating of the sea bream with the wheat flour results in preventing the flesh of the sea bream from crumbling. COPYRIGHT: (C)2013,JPO&INPIT
