PURPOSE: To obtain an agent for preventing discoloration of fish meat, requiring not much labor and unchanging of taste of the meat and applicable to fish meat of opened and dried horse mackerel and red salmon.

CONSTITUTION: The objective agent for preventing discoloration of fish meat, consisting of a mixture obtained by mixing 45-55wt.% sodium hydrogen carbonate with 30-40wt.% sodium ascorbate and 5-25wt.% sodium citrate and preferably further containing a phosphoric acid.