PURPOSE: To improve the transportability and keeping quality of a frozen molded ground fish meat and the flavor thereof in using the meat for a food, by grinding a fish meat with a seasoning, molding the meat to a specific average thickness, and quick-freezing the molded meat with a low-temperature liquefied gas.

CONSTITUTION: A fish meat or a meat containing a fish bone is mixed with a seasoning, ground, and molded to an average thickness <5cm, and then quickfrozen with a low-temperature liquefied gas, e.g. liquefied nitrogen, carbon dioxide or Freon, in a quick-freezing apparatus to give a frozen molded ground fish meat. A meat of a cod, an Atka mackerel, a sillaginoid or a sardine, which is generally used for a boiled fish paste, may be cited as the fish meat. The average thickness (H) of the frozen molded ground fish meat is H=(A+B)/2, and preferably A/B is ≤3 (A is the largest thickness; B is the smallest thickness). The molded fish meat may be directly quick-frozen or packaged in a plastic film and then quick-frozen.