Fermented fish-meat food is provided which uses fish meat as start materials,
has specific taste and flavor imparted upon fermentation with lactic acid bacteria,
and has a texture similar to that of animal meat. In a method for producing a processed
seafood product, a lactic acid bacteria fermenting at temperature not higher than
10 C. and having salt tolerance and an antibacterial property is used in
the step of fermenting fish and shellfish with lactic acid bacteria. The lactic
acid bacteria fermenting at temperature not higher than 10 C. and having
salt tolerance and an antibacterial property is a lactic acid bacteria belonging
to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus
genus, Lactococcus genus, and Pediococcus genus. The lactic acid
bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging
to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No.
11708 deposition to International Patent Organism Depositary). A method for producing
the processed seafood product comprises the steps of fermenting fish and shellfish
at temperature not higher than 10 C., followed by smoking and drying the
fermented fish and shellfish. A processed seafood product produced by the above-mentioned
method is also provided.
