The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body a step of removing the head, guts, and kidney tissue a washing step and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.
