PURPOSE: A producing method of functional fish is provided to effectively remove bad smells and fishy smells from processed fish, and to improve the savory taste of the fish. CONSTITUTION: More than two washed herbs are mixed, and steamed in a sealed pressure type steamer. 100 parts by weight of steamed herbs and 20-150 parts by weight of water are mixed for steaming at 100°C for 1-3 hours and extracting. 100 parts by weight of herb extract, 70-150 parts by weight of bay salt, and 500-1,500 parts by weight of water are mixed. The herbs are more than two kinds selected from rosemary, thyme, or sweet bay. Fish is pre-processed. The pre-processed fish is completely soaked in herb extract seasoning liquid for aging. The aged fish is separated from the herb extract seasoning liquid before semi-drying. The semi-dried fish is rapidly frozen before vacuum packaging. [Reference numerals] (AA) Fish; (BB) Pre-processing; (CC) Herb (thyme, rosemary, sweet bay); (DD) Herb liquid extract; (EE) Water + bay salt; (FF) He
