The stress-relaxation experiment was done with the raw and hated yellowtail meat. The sample with skin exhibited higher values of both elasticity and viscosity than the sample without skin. The rheological parameters depended on the freshness of the sample (rigor mortis). The elastic modulus, viscosity, and the 1st and 2nd relaxation time decrease at first until ca. 40°C of the heating temperature, and then increase as the heating temperature increase. The heating temperature dependency of the meat was discussed by comparing it with the results of carp meats.