PROBLEM TO BE SOLVED: To provide fish meat as good quality protein in a form of easy ingestion.SOLUTION: A pH3-6 fluid dispersion of fish meat particles is obtained by dispersing fish meat particles with a median size of 1-50 &mu；m. It is preferable that the content of fish meat is 4-20 wt.% at dry matter conversion, and a viscosity at 25°C measured with a B type viscometer is equal to or less than 20dPa s. Water-soluble dietary fiber is preferably contained as a dispersion agent of fish meat particles. The water-soluble dietary fiber preferably contains, based on the dry weight of fish meat, 0.3-30 wt.% of one of water-soluble soybean polysaccharide, high methoxyl pectin, pectin, sodium carboxymethyl cellulose, and propylene glycol alginate, or their combined product.
