PURPOSE: To make it possible to produce seasoned, half-dried fish having low salt content and improved taste and appearance efficiently, by previously dehydrating fish, immersing the fish in a seasoning solution, further taking out the fish from the seasoning solution and dehydrating again.

CONSTITUTION: Raw fish is dehydrated by bringing the fish into contact with a high osmotic pressure substance such as an aqueous solution of sucrose through a semipermeable membrane such as cellophane paper, etc., immersed in a seasoning solution which contains salt as a main component and mixed with seasoning and seasoned. When the seasoning solution is properly permeated into the fish, the fish is taken out, dehydrated, then the fish is again brought into contact with the high osmotic pressure substance through the semipermeable membrane and dehydrated. Consequently, seasoned, half-dried fish having low salt content and improved taste and appearance can be simply produced without causing too high salt content, cell destruction and denaturation of protein, etc.