For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheorneter and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed_the highest score in juciness and the microwave baking method showed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant differeence among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iror baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the microwave baking method.