A processing method of various kinds of fishes by using Phellinus yucatensis is provided to completely remove the fishy smell and rancidity smell, and improve the intrinsic taste of fishes without change. The processing method of various kinds of fishes by using Phellinus yucatensis comprises the steps of: drying Phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed to within the water content of 5% and pulverizing the dried mixture to 2 ~10 micrometer； mixing the Phellinus yucatensis powder, fomes Fomentarius Kicrx powder, olive leaf powder and safflower seed powder in the weight ratio of 100: 20: 5: 5； mixing the mixed powder, sugar and drinking water in the weight ratio of 10: 4: 20； mixing the mixed material with the deep seawater with salt degree of 1.5-3% in the weight ratio of 100:1 to 100:10 at 22-35 deg. C for 3-7 days； mixing the fermented product with drinking water of 25-28 deg. C in the weight ratio of 1:3, and filtering and cooling the mixture to 5-10 deg. C； mixing the cooled mixture with the deep seawater with salt degree of 5-12% in the weight ratio of 20:1 to 20:10 and cooling the mixture to 0-5 deg. C to prepare aged liquid； removing the internal organs from fishes, washing and drying the fishes； mixing the aged liquid with the prepared fishes in the weight ratio of 1:1 and aging the mixture in the aging room at 0-10 deg. C for 1-20 hours； removing the water from the aged fishes and freezing them at -15 to -20 deg. C； and packaging the frozen Phellinus yucatensis aging fishes.본 발명은 상황버섯으로 숙성한 고등어의 제조방법에 관한 것으로서, (a) 상황버섯을 수분함유율 5% 이내로 건조하여 2 마이크로미터 내지 10 마이크로미터로 분쇄하여 준비하는 단계； (b) 말굽버섯을 수분함유율 5% 이내로 건조하여 2 마이크로미터 내지 10 마이크로미터로 분쇄하여 준비하는 단계； (c) 올리브 잎을 수분율 5% 이내로 건조하여 2 마이크로미터 내지 10 마이크로미터로 분쇄하여 준비하는 단계； (d) 홍화씨를 수분율 5% 이내로 건조하여 2 마이크로미터 내지 10 마이크로미터로 분쇄하여 준비하는 단계； (e) 상기의 상황버섯 분말 : 말굽버섯 분말 : 올리브잎 분말 : 홍화씨 분말을 100 : 20 : 5 : 5 의 중량비로 혼합하는 단계； (f) 상기의 혼합된 분말 : 설탕 : 식용수를 10 : 4 : 20 중량비로 혼합하는 단계； (g) 상기의 혼합된 재료 : 염도 1.5%내지 3% 해양
