Abstract
Experiments were carried out to find the proper method of roasting fish in an electric fish roaster.
A roasting-rack was positioned at an upper, middle, or lower height in the roaster.
The horse-mackerel (Aji) of 110 to 120 grams was roasted at each height in the roaster, unpreheated, preheated to 200°C, and preheated to 300°C, respectively. Required cooking time, weight cf the roasted fish, juiciness, and amount of squeezed liquid out of the roasted fish were measured. Taste preference tests were conducted also.
The best roasted fish was obtained when it was roasted for 10 to 12 minutes at the middle or upper height in the roaster preheated to 200°C, roasting for 65% of total cooking time from the lower side of the fish and 35% from the upper side by turning over the fish.
