Abstract: A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.

Abstract: Fibrous boiled fish paste is produced by adding water to minced meat, mixing both with agitation, molding the mixture into a certain shape, subjecting it to setting, dividing it finely into the form of fibers or flat pieces extending in parallel and then heating the resulting finely divided product without separating each fiber or flat piece individually. The resulting boiled fish paste comprises an inner part coated with an outer surface forming a pellicle united to the inner part. The inner part is divided finely into the form of fibers or flat pieces in parallel to such a degree that each fiber or flat piece separates individually with ease in the mouth upon eating. This boiled fish paste is united in a body in appearance, but it loosens immediately in fiber-like manner in the mouth upon eating and it has an improved mouth feel.