PURPOSE: To obtain a fish roasted in a packed state without scattering liquid soup to the outside and damaging the shape of fish, by packing the central part of fish with boiled rice, covering it with a bamboo sheath, steaming, freezing, preserving it, followed by roasting it to give a food.

CONSTITUTION: The bamboo sheath 1 is immersed in water, softened, and the slant cuts 2 and 2 at an angle to the axis of the bamboo sheath are made on the right and left of the base part of the bamboo sheath. The fish body A is placed on the bamboo sheath 1, the piece 3 of the base part of the bamboo sheath having the slant cuts 2 and 2 is folded into an approximately trapezoidal form, and the head of the fish body is covered. The side pieces 4 and 4 at both the sides of the fish body A folded along the parallel veins of the bamboo sheath with pressing the bottom of the central part of the fish body, so that the fish body is covered. The bamboo sheath 1 together with the fish body is wound and bound with the ribbon 5 of bamboo sheath, the fish body is steamed by a steamer, cooled to normal temperature, frozen and stored. When it is used for food, the fish body A is thawed together with the bamboo sheath 1, decorating salt is sprinkled on the surface of the bamboo sheath 1, and the fish body is roasted by an oven. When the ribbon 5 of bamboo sheath is about to be burnt, the fish body is taken out of the oven and used for food.