Abstract: Method of continuously processing fish and apparatus thereof, by supplying dewatered fish flesh obtained by filleting it or dressing it and thereafter washing, dewatering into a kneader, kneading and incorporating with auxiliary ingredient mixture, which is continuously transported, measured, mixed, and supplied, in predetermined quantities to obtain surimi paste, packing and freezing the resultant surimi product for storage.

Abstract: An apparatus for continuously processing fish flesh comprising a first continuous force-out feeder in which dewatered fish flesh is continuously fed from the rear end thereof so that the fish flesh is further dewatered and thereafter continuously extruded in a pressurized state from the front end thereof; a continuous kneader connected to the front end of the first continuous force-out feeder, in which the dewatered fish flesh is kneaded and incorporated with a mixture of auxiliary ingredients such as sugar and sorbitol in predetermined quantities to obtain surimi paste and from which the surimi paste is continuously discharged; an auxilliary ingredient pressure adding device for adding the mixture to the continuous kneader; a second continuous force-out feeder connected to the kneader for continuously forcing out the continuously discharged surimi paste and thereafter extruding the surimi paste as a continuum from the front end thereof; a continuous packer for continuously packing surimi blocks after cutting