PURPOSE: To obtain the title flavor useful for supplying a processed food such as seasoning with fragrance, having excellent durability and palatability, not changing flavor components, keeping a balance as it is by extracting a smoked treated material of fish and shellfish with carbon dioxide in a subcritical state, etc.

CONSTITUTION: A smoked treated material of fish and shellfish such as salmon, herring, cuttlefish or scallop is extracted with carbon dioxide in a subcritical state or supercritical state under 60-300kg/cm2 at 25-100°C to give the objective flavor. A mixed solvent of water: alcohol in the ratio of 5/95-70/30 is preferably used as an extraction auxiliary and the amount of the flavor added to foods and drinks or seasoning is preferably 0.001-0.5wt.%.