To provide a method of producing smoked fish or shell that has a raw ham-like flavor, transparency and gloss and texture with reduced fish smell. In this process, a wide range of fishes, for example, bonito, tuna, mackerel and shells, conventionally difficult to produce smoked products of good quality, can be readily smoked to raw ham-like smoke-cured products in no need of a large scale of smoking facility.

The osmotic pressure caused by the adjusted salting out mixture including salt, sugar, wine powder, spices and condiments, fumigant powder and vitamin C is utilized to effect the cold maturation whereby raw ham-like texture, transparency and flavor are given to the smoked fish with fish smell reduced.