PURPOSE: To eliminate the labor for a cutting, and prevent the vaccumized condition from being lost at one time to ensure the keeping quality by a method wherein the total body of a salmon for which viscera are removed, and a salting process is done, is longitudinally sliced in two, and each half body is formed into thin sliced pieces, and adjoined pieces are vacuum-packed with several pieces as a unit, and the total body is re-constituted by putting the vacuum-packed units together again.

CONSTITUTION: The total body of a salmon for which the viscera are removed, and a salting process is done is sliced in two with a back bone (2a) as the border to form half bodies 2, 3, and respective half bodies are formed into thin sliced pieces 2a, 3a. The thin sliced pieces 3a of one half body are pickled with 'sake' lees, and adjoined thin sliced pieces are vacuum-packed by a synthetic resin bag 5 of a flexible material with several pieces as a unit. By putting together the synthetic resin bags 5, the total body of the salmon is re-constituted, and put in a box. At a general household which receives the packaged salmon, the labor of a cutting by a kitchen knife can be eliminated, and a required number of pieces can be instantly taken out and cooked. Also, at a core family, the package can be opened by the small unit, and the vaccumized condition is not lost at one time, and the residual keeping quality. becomes favorable.