Dried fish skewer and dried fish skewer set

Abstract

To provide skewered dried fish and a skewered dried fish set which can be easily cooked and eaten. [Solution] The skewered dried fish 1 has bite-sized fillets of dried fish 2 skewered at one end of the skewer 3 where the tip 3a is provided. Therefore, the other end 3b of the skewer 3, in other words, the front side of the skewer 3, is held, and the dried fish 2 can be cooked and eaten easily without touching it. In particular, in the skewered dried fish 1, fillets cut into bite-sized shapes according to the type of fish are used for the dried fish 2, and the dried fish 2 is skewered on the skewer 3 in a manner according to its shape. Therefore, when eating, the dried fish 2 is easy to hold in the mouth and can be easily eaten, and even when the front side of the skewer 3 is held and the skewered dried fish 1 is lifted, the dried fish 2 does not break or crumble at the part skewered on the skewer 3, making it easy to eat.

Description

[Technical field]

[0001] The present invention relates to skewered dried fish and a skewered dried fish set. [Background technology]

[0002] Conventionally, salted and dried fish have been proposed by opening and drying fish, as in Patent Document 1. The salted and dried fish in Patent Document 1 has bones such as the head, backbone, abdominal bone, intermuscular bone, and pectineus removed, and therefore there is no need to remove the bones when eating, making it easy to eat without getting your hands dirty. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Registered Utility Model No. 3137124 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in the salted dried fish described in Patent Document 1, the whole fish with the head removed is dried as it is, so cooking requires the use of equipment such as a fish grill, which is time-consuming. In addition, because the tail fin and skin are left behind, when eating, it may be necessary to hold the tail fin with one's hand and peel the flesh from the skin, and after eating, the tail fin and skin must be discarded as food waste. This means that it is not possible to reliably prevent hands from getting dirty, and people who are not accustomed to cooking and eating fish on a regular basis have been hoping for dried fish that can be cooked more easily and eaten more easily.

[0005] Therefore, the object of the present invention is to provide skewered dried fish and a skewered dried fish set that are easy to cook and eat. [Means for solving the problem]

[0006] The skewered dried fish of this invention is characterized in that the head, tail, bones and internal organs of the fish are removed, the dried fish fillets are cut into bite-sized pieces according to the type of fish, and the pieces are skewered on one end of the skewer in a manner according to the bite-sized pieces, and then frozen.

[0007] The skewered dried fish set of the present invention comprises the above-mentioned skewered dried fish and a container having a transparent lid body and capable of storing multiple skewered dried fish, the lid body having multiple display sections which display the type of skewered dried fish stored in the container in different positions for each type, and the multiple skewered dried fish of different types are arranged in the container corresponding to the type of fish displayed on each display section.

[0008] The skewered dried fish set of this invention is characterized by the fact that it contains five types of fish: red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, and all five types of skewered dried fish are stored in the container. Effect of the Invention

[0009] The skewered dried fish of the present invention is a skewer on which a fillet of dried fish cut into a bite-sized shape is skewered. Therefore, by holding the other end of the skewer, the dried fish can be easily cooked and eaten without touching it. In particular, in the skewered dried fish of the present invention, a fillet of dried fish cut into a bite-sized shape according to the type of fish is used, and the skewering method is according to the shape of the dried fish, for example, if the fillet is a substantially rectangular shape, the longitudinal direction of the skewer is perpendicular to the longitudinal direction of the dried fish, and if the fillet is a longer and thinner shape than a substantially rectangular shape, the longitudinal direction of the dried fish is aligned with the longitudinal direction of the skewer. Therefore, it is easy to hold in the mouth when eating and can be easily eaten. In addition, the fillet for drying is one in which inedible parts such as the head, tail, bones, and internal organs of the fish have been removed, so cooking other than the edible parts is not necessary and there is no waste, making cooking easy, and since the cooked dried fish can be eaten in its entirety, it can be easily eaten. Furthermore, since the skewered dried fish of this invention is frozen, it can be stored for a long time, and it can be cooked easily by simply heating the frozen skewered dried fish directly on a frying pan or other pot.

[0010] The skewered dried fish set of the present invention includes a skewered dried fish and a container having a transparent lid body and capable of storing a plurality of skewered dried fish, and the lid body of the container has a plurality of display parts that display the type of skewered dried fish stored in the container at different positions for each type. A plurality of skewered dried fish of different types are arranged in the container corresponding to the type of fish displayed on each display part. Therefore, the skewered dried fish stored in the container can be seen from outside the container through the lid body corresponding to the type of fish displayed on each display part. Then, for example, when the skewered dried fish set of the present invention is displayed in a store such as a retail store, the various skewered dried fish stored in the container can be seen from outside the container, and the type of skewered dried fish stored and the actual skewered dried fish can be confirmed together, which increases the consumer's desire to purchase. In addition, since the skewered dried fish set of the present invention stores a plurality of types of frozen skewered dried fish, cooking is easy because only the type of skewered dried fish you want to eat can be cooked when you want to eat it.

[0011] The skewered dried fish set of this invention contains five types of fish, namely red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, and all five types of skewered dried fish are stored in the container. Therefore, compared to a set containing only one type of dried fish, it offers a sense of value and increases the consumer's desire to purchase. [Brief description of the drawings]

[0012] [Figure 1] 1 is a plan view of skewered dried fish according to an embodiment of the present invention, in which (a) is skewered dried fish using dried red fish, (b) is skewered dried fish using dried mackerel, (c) is skewered dried fish using dried horse mackerel, (d) is skewered dried fish using dried barracuda, and (e) is skewered dried fish using dried Atka mackerel. [Diagram 2] 1 is a plan view of a skewered dried fish set according to an embodiment of the present invention; DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] A skewered dried fish 1 and a skewered dried fish set 10 according to an embodiment of the present invention will be described below with reference to Fig. 1 and Fig. 2. In the following description, the short side direction of the skewer 3 is referred to as the width direction X, and the long side direction of the skewer 3 is referred to as the depth direction Y. For convenience, one side of the width direction X will be referred to as the "left", the other side of the width direction X as the "right", one side of the depth direction Y as the "rear", and the other side of the depth direction Y as the "front".

[0014] The skewered dried fish 1 is made by skewering dried fish 2 on a skewer 3 and freezing it. The dried fish 2 is produced by immersing fillets of fish from which inedible parts such as the head, tail, bones and internal organs have been removed in a pickling liquid such as salt soup, and then drying the fillets. In the skewered dried fish 1, a plurality of dried fish 2 are skewered on the skewer 3. Specifically, the number of dried fish 2 per skewer 3 is adjusted to about two to four so that the total weight of the dried fish 2 per skewer 3 is approximately 20 grams to 40 grams, preferably about 30 grams. Note that the total weight and number of dried fish 2 per skewer 3 are not limited to those described above, and are arbitrary.

[0015] The dried fish 2 uses fillets of five kinds of fish, namely red fish, mackerel, horse mackerel, barracuda, and Atka mackerel. The five kinds of fillets of the dried fish 2 are grouped on one skewer 3 for each type of fish. For example, in the skewered dried fish 1a shown in FIG. 1(a), only the dried fish fillets 2a of red fish are grouped together, and in the skewered dried fish 1b shown in FIG. 1(b), only the dried fish fillets 2b of mackerel are grouped together. Similarly, in the skewered dried fish 1c, skewered dried fish 1d, and skewered dried fish 1e shown in FIG. 1(c), FIG. 1(d), and FIG. 1(e), respectively, only the dried fish fillets 2c of horse mackerel, only the dried fish fillets 2d of barracuda, and only the dried fish fillets 2e of Atka mackerel are grouped together, respectively. The types of fish used as fillets for the dried fish 2 are not limited to the five types of fish mentioned above, and fillets of, for example, sea bream, pacific saury, rockfish, etc. may be used.

[0016] For the dried fish 2, fillets cut into bite-sized shapes according to the type of fish are used. For example, for dried red fish 2a (FIG. 1(a)) and dried horse mackerel 2c (FIG. 1(c)), fillets cut to have a substantially square shape in plan view are used. For dried mackerel 2b (FIG. 1(b)) and dried Atka mackerel 2e (FIG. 1(e)), fillets cut to have a substantially rectangular shape with the width direction X as the longitudinal direction in plan view are used.

[0017] Furthermore, for example, in the case of the dried barracuda 2d (FIG. 1(d)), fillets are used that are cut into a substantially rectangular shape with the depth direction Y as the longitudinal direction in a plan view. The fillets of the dried barracuda 2d are cut into a more elongated substantially rectangular shape than the dried mackerel 2b and the dried Atka mackerel 2e. This is because the body of the barracuda is elongated compared to other fish such as mackerel and Atka mackerel, and when trying to obtain fillets of a bite-sized shape from the edible part of the fish meat, the fillets tend to be elongated. In this way, the fillets used for the dried fish 2 are cut into a bite-sized shape according to the type of fish, taking into consideration, for example, the shape and size of the fish body, and whether or not it is easy to obtain fillets of a bite-sized shape from the edible part of the fish meat. The fillets used for these dried fish 2a, 2b, 2c, 2d, and 2e are cut into a size that will have a thickness of approximately 5 mm to 20 mm when dried.

[0018] The skewer 3 is a bamboo skewer with a length of 180 mm in the depth direction Y as its longitudinal direction. The skewer 3 has a tip 3a at one end (one end) on one (rear) side in the depth direction Y, and two to four pieces of dried fish 2 are skewered on the tip 3a side. Specifically, the dried fish 2 are skewered so that the skewer 3 penetrates the dried fish 2 in the depth direction Y and is continuously skewered in parallel in the depth direction Y (FIGS. 1(a) to 1(e)). At this time, the dried fish 2 is skewered on the skewer 3 in a manner according to the shape of the fillet. For example, in the case of dried mackerel 2b (FIG. 1(b)) that is approximately rectangular and long along the width direction X, the skewer 3 penetrates the dried fish 2b in the short direction, and four pieces of dried fish 2b are skewered so that the longitudinal direction of the dried fish 2b is perpendicular to the longitudinal direction (depth direction Y) of the skewer 3. The dried Atka mackerel 2e (FIG. 1(e)) is elongated in the width direction X and has a generally rectangular shape, and like the dried mackerel 2b, four pieces of the dried fish 2e are skewered on the skewer.

[0019] On the other hand, in the case of a dried barracuda 2d (Figure 1 (d)) that is elongated and approximately rectangular along the depth direction Y, the skewer 3 is inserted along the longitudinal direction of the dried fish 2d, and two pieces of dried fish 2d are skewered together so that the longitudinal direction of the dried fish 2d is aligned with the longitudinal direction of the skewer 3 (depth direction Y). In this way, in the skewered dried fish 1, the fillets of the dried fish 2 cut into bite-sized shapes are skewered on the skewer 3 in a manner that corresponds to the shape of the dried fish 2. In particular, in the case of a long and thin fish such as barracuda, the fillets cut into bite-sized shapes tend to be long and thin compared to fillets of other fish, so by piercing the skewer 3 in a manner that corresponds to the shape of the dried fish 2d as described above, the dried fish 2d is less likely to come off the skewer 3, and the dried fish 2d can be prevented from breaking or crumbling.

[0020] Moreover, the dried fish 2 is preferably skewered on the skewer 3 so that the fibers of the fish meat of the dried fish 2 are perpendicular to the longitudinal direction of the skewer 3. In this way, the dried fish 2 is less likely to break or crumble at the part where the skewer 3 is skewered, making the skewered dried fish 1 easy to cook and easy to eat. The skewer 3 is not limited to a bamboo skewer but may be made of wood or resin, for example, and its length is not limited to 180 mm but may be any length as long as it allows for a sufficient margin to comfortably grasp the end (other end) 3b of the skewer 3 opposite the one end of the skewer 3, in other words, the other (front) side of the skewer 3 in the depth direction Y, when multiple dried fish 2 are skewered on the one end side where the tip 3a is located.

[0021] The skewered dried fish 1 as described above are stored in a container 4 as shown in Fig. 2 and shipped as a skewered dried fish set 10. At this time, the container 4 contains one of each of the five types of skewered dried fish 1, namely, the skewered dried fish 1a of dried red fish 2a, the skewered dried fish 1b of dried mackerel 2b, the skewered dried fish 1c of dried horse mackerel 2c, the skewered dried fish 1d of dried barracuda 2d, and the skewered dried fish 1e of dried Atka mackerel 2e.

[0022] The container 4 is made of a synthetic resin such as polystyrene or polypropylene, and includes a tray section 5 on which the skewered dried fish 1 is placed, and a lid body 6 that can cover the upper part of the tray section 5. The tray section 5 and the lid body 6 are integrally formed with one end (left) of the tray section 5 in the width direction X and one end (left) of the lid body 6 in the width direction X connected to each other. Therefore, the container 4 is such that the lid body 6 can be opened and closed freely relative to the tray section 5 at the left end.

[0023] Meanwhile, the other end (right) of the tray section 5 in the width direction X and the other end (right) of the lid 6 in the width direction X are formed to fit together. Therefore, when the top of the tray section 5 is covered with the lid 6, in other words, when the lid 6 is closed, the tray section 5 and the lid 6 can be locked together. When the lid 6 is closed, the container 4 has a length in the width direction X of approximately 140 mm, a length in the depth direction Y of approximately 220 mm, and a height of approximately 45 mm, and can accommodate at least five skewered dried fish 1 therein.

[0024] The lid 6 is transparent. Therefore, even when the lid 6 is closed, the skewered dried fish 1 placed on the tray portion 5 and contained in the container 4 can be visually confirmed from outside the container 4. Furthermore, the lid body 6 is provided with a strip-shaped label part 7 with the longitudinal direction being the width direction X in the central part in the depth direction Y. The label part 7 is a paper label attached to the lid body 6 with a fastener such as tape or adhesive. The label part 7 is provided with an indication part 8 for indicating the type of fish of the skewered dried fish 1 contained in the container 4.

[0025] The display units 8 are provided at five different positions at a predetermined interval in the width direction X in the label unit 7. The five display units 8 display characters indicating the type of fish, i.e., "red fish," "mackerel," "horse mackerel," "barracuda," or "Atka mackerel," for each type. More specifically, when the container 4 is viewed in plan with the lid 6 closed (FIG. 2), the characters "red fish," "mackerel," "horse mackerel," "barracuda," and "Atka mackerel" are printed on the display units 8 in this order from one side (left) in the width direction X. Although not shown in the drawings, the label unit 7 is printed with the characters indicating the type of fish in the display units 8, as well as the product name of the skewered dried fish set 10 and the cooking method of the skewered dried fish 1.

[0026] The skewered dried fish 1 contained in the container 4 is arranged in a predetermined manner for each type of fish of the dried fish 2. Specifically, in the container 4, the skewered dried fish 1 of the dried fish 2 is arranged according to the position of the display section 8 when the lid body 6 is closed, and corresponding to the type of fish displayed on the display section 8. For example, on the tray section 5, skewered dried fish 1a of dried red fish 2a, skewered dried fish 1b of dried mackerel 2b, skewered dried fish 1c of dried horse mackerel 2c, skewered dried fish 1d of dried barracuda 2d, and skewered dried fish 1e of dried Atka mackerel 2e are placed one by one from one (left) side in the width direction X. When the lid 6 is closed in this state, as shown in FIG. 2, each of the skewered dried fish 1a to 1e is arranged in the container 4 in accordance with the characters indicating the type of fish, namely "red fish," "mackerel," "horse mackerel," "barracuda," and "Atka mackerel," displayed on each display unit 8.

[0027] As described above, in the skewered dried fish set 10, five kinds of skewered dried fish 1a, 1b, 1c, 1d, and 1e, namely red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, are arranged in the container 4 in accordance with the types of fish displayed on each display unit 8 ("red fish," "mackerel," "horse mackerel," "barracuda," and "Atka mackerel"). For this reason, it is preferable to use a container 4 provided with a restricting means for preventing the position of the skewered dried fish 1 arranged in accordance with each display unit 8 from shifting, such as a partition for dividing the storage space in the container 4 into the skewered dried fish 1 and a protrusion for restricting the movement of each skewered dried fish 1 stored in the container 4, on the tray unit 5 or the lid body 6. By using such a container 4, the position of each skewered dried fish 1 does not shift even if strong shaking or impact is applied during transportation, etc., and the skewered dried fish set 10 is obtained. Note that the container 4 shown in FIG. 2 is one example, and its size and shape are arbitrary.

[0028] As described above, the skewered dried fish 1 and the skewered dried fish set 10 are configured. Next, a method for producing the dried fish 2 in the skewered dried fish 1 will be described. First, the frozen fish that is the raw material for the dried fish 2 is thawed, and then the filleting process, the bone removal process, and the cutting process are carried out in that order. In these processes, inedible parts of the fish, such as the head, tail, bones, and internal organs, are removed, and the fish is cut into fillets weighing about 8 to 10 grams per piece. When these fillets are processed into the dried fish 2, they become boneless, bite-sized pieces that are easy to eat. In addition, in the filleting and cutting processes, the inedible parts are removed and the fillets are cut while adjusting the amount of fish fillet to minimize waste.

[0029] Next, after a washing process with running water, the fillets are immersed in the marinade in a soaking process. In this soaking process, bite-sized fillets are immersed in the marinade, so the flavor is absorbed better, the soaking time can be shortened, and the marinade penetrates evenly, compared to when a whole fish is immersed in the marinade. It is preferable to use salt water cooled to a temperature of 5°C to -3°C for the marinade. This can suppress the growth of bacteria. The soaking time is adjusted according to the type of fish and the size of the fillets.

[0030] Next, the fillets are washed again with running water, and then dried in a drying process in which the fillets are dried after soaking in the pickling liquid. In this drying process, the fillets arranged on the net are carried into a dryer and dried with cold air. In this drying process, bite-sized fillets are easier to dry than a whole fish, and the drying time can be shortened, and the fillets are dried uniformly without spots. In addition, in this drying process, the moisture in the fillets is reduced, and the inosinic acid and glutamic acid, which are the umami components of the fish, are condensed to produce delicious dried fish 2, and the fibers of the fish meat shrink, making it difficult for the dried fish 2 to come off the skewer 3 when grilling, making the dried fish 2 easy to cook and easy to eat. The drying process may be performed by drying with cold air, hot air, or sunlight. However, care must be taken to dry the fillets thoroughly so that so-called drips do not appear after drying.

[0031] Next, a small bone inspection process is performed to remove small bones remaining in the fillets. In this small bone inspection process, a worker inspects the fillets by touching them with their hands and fingers, and if small bones are found, the worker manually removes them. Then, a skewering process is performed to skewer the dried fish 2 onto the skewers 3. In this skewering process, as described above, multiple dried fish 2 are skewered onto the tips 3a of the skewers 3 while adjusting the total weight of the dried fish 2 skewered onto one skewer 3 to be about 30 grams. Then, a freezing process is performed to rapidly freeze the dried fish 2 skewered onto the skewers 3. In this freezing process, for example, an air blast type freezer is used to rapidly freeze the dried fish 2 by blowing cold air at a temperature of -20°C to -50°C.

[0032] In this way, skewered dried fish 1 is completed. Next, a packaging process is performed to package the skewered dried fish 1. In this packaging process, as described above, the skewered dried fish 1a, skewered dried fish 1b, skewered dried fish 1c, skewered dried fish 1d, and skewered dried fish 1e are arranged on the tray section 5 in order from the left side in the width direction X so as to correspond to the types of fish displayed on the display section 8 of the lid body 6. Then, the tray section 5 and the lid body 6 are fitted together, and the lid body 6 is engaged with the tray section 5 in a closed state.

[0033] Furthermore, after the packaging process, a label attachment process is performed. In this attachment process, a paper label is attached to the lid body 6 in a closed state by engaging with the tray part 5 with a fastener such as tape or adhesive, thereby providing the label part 7 on the lid body 6. Then, the skewered dried fish set 10 is formed in which each skewered dried fish 1 (skewered dried fish 1a to skewered dried fish 1e) is arranged in the container 4 in correspondence with the characters indicating the type of fish displayed on the display part 8 of the label part 7. This allows each skewered dried fish 1 (skewered dried fish 1a to skewered dried fish 1e) contained in the container 4 to be visually recognized from outside the container 4 through the transparent lid body 6, and the type of fish of the dried fish 2 in the skewered dried fish 1 contained in the container 4 corresponds to the type of fish displayed on the display part 8, resulting in a skewered dried fish set 10 in which the contents can be recognized at a glance.

[0034] Thereafter, the skewered dried fish set 10 is inspected visually and with a metal detector to detect foreign objects and for quality, and then packed into boxes made of cardboard, polystyrene foam, etc. Then, the boxes are stored frozen at a temperature of -18°C or lower, and then shipped as products.

[0035] Next, the effects of the skewered dried fish 1 and the skewered dried fish set 10 will be described. The skewered dried fish 1 has bite-sized pieces of dried fish 2 skewered at one end where the tip 3a of the skewer 3 is provided. Therefore, the dried fish 2 can be easily cooked and eaten by holding the end (other end) 3b opposite to the one end of the skewer 3, in other words, the other (nearby) side in the depth direction Y of the skewer 3, without touching the dried fish 2.

[0036] In the skewered dried fish 1, the dried fish 2 is made of fillets cut into bite-sized pieces according to the type of fish, and the dried fish 2 is skewered on the skewer 3 in a manner according to its shape. Specifically, for example, the dried fish 2b, 2e, which is a substantially rectangular fillet with the width direction X as its longitudinal direction, such as the dried mackerel 2b or the dried Atka mackerel 2e, is skewered on the skewer 3 so that the longitudinal direction of the skewer 3 is perpendicular to the longitudinal direction of the dried fish 2. Also, the dried fish 2d, which is a substantially rectangular fillet with the depth direction Y as its longitudinal direction and is longer and thinner than the dried mackerel 2b or the dried Atka mackerel 2e, is skewered on the skewer 3 so that the longitudinal direction of the dried fish 2d is aligned with the longitudinal direction of the skewer 3. In this way, when eating, the dried fish 2 can be easily held in the mouth and eaten, and even when the front side of the skewer 3 is grasped and the skewered dried fish 1 is lifted, the dried fish 2 does not break or crumble at the part skewered by the skewer 3, making it easy to eat.

[0037] In addition, in the case of skewered dried fish 1, the fillets used for dried fish 2 are those from which inedible parts such as the head, tail, bones and internal organs of the fish have been removed, so cooking is not required other than for edible parts and no waste is generated, making cooking easy, and the cooked dried fish 2 can be eaten in its entirety, making it easy to eat. Furthermore, since the skewered dried fish 1 is frozen, it can be stored for a long time, and it can be cooked easily by simply heating the frozen skewered dried fish 1 in a pot such as a frying pan.

[0038] Furthermore, in the skewered dried fish set 10, five types of skewered dried fish 1a, 1b, 1c, 1d, and 1e, namely red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, are arranged in the container 4 in correspondence with the types of fish displayed on each display unit 8 ("red fish," "mackerel," "horse mackerel," "barracuda," and "Atka mackerel"). Therefore, each skewered dried fish 1 (skewered dried fish 1a to 1e) contained in the container 4 can be seen from outside the container 4 through the lid 6 in correspondence with the types of fish displayed on each display unit 8. Then, for example, when the skewered dried fish set 10 is displayed in a store such as a retail store, each skewered dried fish 1 contained in the container 4 can be seen from outside the container 4, and the types of the contained skewered dried fish 1 and the actual skewered dried fish 1 can be confirmed together, which can increase the consumer's desire to purchase.

[0039] In particular, in the skewered dried fish set 10, all five types of skewered dried fish 1 (skewered dried fish 1a to 1e), namely red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, are contained in the container 4, so that it offers a sense of value compared to a set containing only one type of skewered dried fish 1, and can further increase consumer purchasing motivation. In addition, the skewered dried fish set 10 contains five types of frozen skewered dried fish 1, so it is convenient because you can cook only the type of skewered dried fish 1 you want to eat when you want to eat it.

[0040] Although the embodiment of the present invention has been described in detail above, the present invention is not limited to the above embodiment. Furthermore, the present invention can be modified in various ways without departing from the scope of the claims of the utility model registration.

[0041] For example, in the skewered dried fish 1 and skewered dried fish set 10 according to the present embodiment, the bite-sized fillets used for the dried fish 2 are generally square or rectangular in shape, but the fillets may be of any other shape, such as generally triangular, as long as they are bite-sized, and may have any thickness. Furthermore, the method of piercing the dried fish 2 on the skewer 3 is not limited to the above-mentioned method, and may be any method according to the bite-sized shape.

[0042] Furthermore, the number of skewered dried fish 1 stored in the container 4 as the skewered dried fish set 10 is not limited to five but can be any number more than one, and the types of skewered dried fish 1 stored in the container 4 are not limited to all five types but can be any combination as long as at least two or more different types of skewered dried fish 1 are stored. The label unit 7 may be provided by wrapping a long label that is longer than the outer periphery of the container 4 around the container 4 and fastening the ends of the label together, or by attaching a label formed as a sticker to the lid 6. The number of the display units 8 is not limited to the above-mentioned five, and may be any number that corresponds to the types of skewered dried fish 1 contained in the container 4, and further, the positions at which the display units 8 are provided and the shapes of the display units 8 may also be any number. [Explanation of symbols]

[0043] 1,1a,1b,1c,1d,1e Dried fish on skewers 2,2a,2b,2c,2d,2e Dried fish 3 skewers 3a tip 3b Other end 4 containers 5 Tray section 6 Lid 7 Label section 8 Display 10 Dried fish skewer set X Width direction Y Depth direction

Claims

1. The head, tail, bones and internal organs of the fish are removed, and the dried fillets are cut into bite-sized pieces according to the type of fish, and then skewered at one end in a manner according to the shape of the pieces and frozen. This skewered dried fish is characterized by its

2. The skewered dried fish according to claim 1, A container having a transparent lid and capable of accommodating a plurality of the skewered dried fish; The lid body has a plurality of display portions that display the types of the skewered dried fish contained in the container at different positions for each type, The plurality of skewered dried fish of different types are arranged in the container in accordance with the types displayed on each of the display units. This skewered dried fish set is characterized by the following features.

3. The types are five types: red fish, mackerel, horse mackerel, barracuda, and Atka mackerel, All five of the above-mentioned types of skewered dried fish are contained in the container. The skewered dried fish set according to claim 2 .

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