PURPOSE: To provide a method for cooking and preserving a middle-sized fish, capable of making people readily appreciate slice, soup and head of a middle- sized fish, especially carp at home, and of easily preserving it under refrigeration.

CONSTITUTION: A carp is divided laterally along the backbone into the upper and the lower sliced and the backbone to take out two cut slices, the head and the backbone. Then the backbone and the head of the carp are boiled to give a soup. The soup and meat of the cut slices are separately packed in vacuum. The soup and the meat of the cut slices packed separately in vacuum are packaged as a sales unit and supplied to ordinary customers.