PURPOSE: To obtain a sliced hamlike fish meat product without hardening the meat nor causing fishy smell, by dipping a lumplike fish meat in a seasoning solution, pulling up the lumplike fish meat, smoking and allowing the drained lumplike fish meat to stand under a mat for moisture diffusion, slicing the lumplike fish meat, and rolling the resultant slices while warming.

CONSTITUTION: The head bone and entrails of a fish with lean meat are removed, and divided into three pieces of the upper and lower slices and the bone to give lumplike fish meat free from meat of body color, skin and bone. The resultant lumplike fish meat is then dipped in a seasoning solution and then pulled up therefrom. The seasoned fish meat is then smoked, dried and allowed to stand under a mat for moisture diffusion, and the smoked and dried fish meat is then sliced in a direction to cut fibers thereof. The sliced fish meat is then rolled between heated plates to afford the aimed thin pieces of sliced meat. The resultant thin pieces of sliced meat are like sliced ham in appearance and have a flavor and touch to teeth similar to those of sliced ham. The dipping of the lumplike fish meat before slicing in the seasoning solution causes no hardening of the meat due to permeation of the salt into the interior of the meat, and removes the fishy smell by permeation of the smoked flavor into the interior of the meat due to smoking, drying and allowing to stand under the mat for moisture diffusion.