To provide a method for easily producing a dry food from fish or shellfish without causing the deterioration of the taste and flavor of the raw material and resistant to the fading of the color or discoloration such as browning or yellowing of the food during storage and provide a dry food having sufficient antioxidation effect, resistant to the discoloration such as browning or yellowing in storage without using a synthetic colorant or color-developing agent, keeping high quality even after the storage for a long period and suitable as a weaning food, food for baby, food for aged person and patient food.

The dry food is produced by cutting fish or shellfish meat, adding 0.01-1 pt.wt. of an antioxidant to 100 pts.wt. of the cut fish meat to attach the antioxidant to at least a part of the surface of the cut meat and freeze-drying the product.