PURPOSE: To obtain a canned food of a salmon backbone containing much calcium or vitamins, etc., by subjecting the salmon backbone as a material to thawing, washing with water, draining, cutting, bleeding, etc., then filling of the contents into a can and pouring of a saline solution and a seasoning liquid thereinto, seaming the can, sterilizing and cooling the canned contents and providing the product.

CONSTITUTION: For example, a salmon backbone having 30% sticking meat of good freshness is used as a raw material, subjected to both thawing methods for thawing with air and water and subsequently washed with water to remove dirt and blood. The resultant backbone is drained, cut to a size fitted into a can and salted in a 5% saline solution to remove blood just shed by cutting. The salted backbone is further drained and the contents such as the backbone, swollen shredded sea tangles and swollen soybeans are then filled in the can. A saline solution and a seasoning liquid are subsequently poured thereinto. The can is then seamed and the canned contents are thermally sterilized (heated at 115°C for 90min) and cooled to afford the objective canned food.