Abstract
The studies were carried out to clarify the relation between kinds of fish and cooking methods by the investigation based on literature and the measurements of moisture, the fat content and hardness of fish meats.
1) Fish dishes were picked out from cookbooks or cookery magazines, and the their cooking methods were classified according to the kinds of fish. As the results, it was confirmed that fat rich fishes were mainly subject to grilled style, while fat poor fishes were cooked in grilled, boiled and uncooked styles with the same proportion each.
2) Fillets prepared from the meats of eel, yellowtail, saury and salmon were grilled and boiled. The moissure, the fat content and the hardness of the cooked fillets were measured. The moistures of all the fillets were reduced and the fat contents of fillets except that of salmon were increased during cooking. As to the eel meat, the saury meat and the yellowtail abdominal meat of fat rich meats, the difference in the hardness between the grilled meats and the boiled meats was slight. As to the salmon meat and the yellowtail dorsal meat of poor fat meats, the hardness of the grilled meats were higher than those of the boiled meats.
