Abstract: A method of preparing a boneless ham substitute from whole fish comprises the steps of filleting a red or pink fleshed fish, preferably a chum or pink salmon, followed by removing the fat layer from the fillets and deboning, and before mixing the fillets in a mixer having blades or vacuum tumbling that breaks up the whole fish muscle, a mixture of ingredients are successively added and thoroughly mixed with the fish, including salt, a premix cure consisting of nitrite and salt, and brown sugar or an equivalent thereof. The thoroughly mixed batch is placed in a stuffing machine and preferably bagged into an edible collagen film, fibrous or plastic casing in predetermined amounts before being netted and subjected to natural smoking and cooking. The resulting products have the flavor, aroma, consistency and texture of ham.