PROBLEM TO BE SOLVED: To provide a method for processing fish and shellfish in which the taste of the fish and shellfish can be increased and freshness can be maintained, and thereby it is optimal to use as sushi materials.SOLUTION: A method for processing fish and shellfish is characterized by comprising: an aging step S2 of immersing the fish and shellfish in frozen ice for 5-13 hours； washing steps (S4-S5) of washing the fish and shellfish via the aging step S2 in acid electrolytic water and fresh water； and a quick freezing step S8 of quickly freezing the fish and shellfish passing through the washing step in the intra-refrigerator at -30°C or less by using a freezing machine with static magnetic field forming means for forming the static magnetic field in the intra-refrigerator and radio wave transmitting means for transmitting an electric wave into the intra-refrigerator.SELECTED DRAWING: Figure 1【課題】本発明は、魚介類の旨味を増すとともに鮮度維持ができ、寿司ネタとして用いるのに最適な魚介類の処理方法を提供することを目的とする。【解決手段】魚介類の処理方法は、魚介類をシャーベット状の氷内で５～１３時間浸漬しておく熟成工程Ｓ２と、熟成工程Ｓ２を経た魚介類を酸性電解水と真水で洗浄する洗浄工程（Ｓ４～Ｓ５）と、庫内に静磁場を形成する静磁場形成手段と、庫内に電波を発信する電波発信手段と、を備えた凍結機を用い、洗浄工程を経た魚介類を－３０℃以下の庫内にて急速冷凍する急速冷凍工程Ｓ８と、からなることを特徴としている。【選択図】図１
