To provide an emulsified seasoning compsn. for fish paste product which consists of prepd. fish oil as a base, impairs a gustation component thereto by suppressing its fish smell and features good operability and a process for producing the same as well as the fish paste products.

This compsn. is prepd. by emulsifying the oil and fat components byproduced during the stage for processing fish and shellfishes, edible fats and natural seasonings to water-in-oil type emulsified matter by an emulsifying agent for food. The fish paste products contain such emulsified seasoning compsn. The emulsifying agent for food to be used is a polyglycerol condensed recinolate (PGPR), of which the recinolate having a relatively low HLB is preferably used. The amt. of the emulsifying agent for food to be used is not particularly limited and is preferably 0.01 to 10wt.%, more adequately preferably 0.05 to 2.00wt.% of the amt. over the entire part.