To obtain a fish egg product such as loosened salted salmon roe, salted salmon roe, cod roe or caviar, good in firmness even in the case of a slightly salted product and excellent in tasting by adding specific amounts of sodium chloride and an amino acid consisting essentially of glycine to the fish eggs.

A common salt powder and an amino acid powder, consisting essentially of glycine and further containing DL-alanine and/or L-glutamic acid (sodium L-glutamate) therein are uniformly scattered on the whole bottom of a container made of a resin and fish eggs such as loosened salted salmon roe, salted salmon roe, cod roe, flying fish roe, caviar or capelin roe are laid thereon. The common salt powder and amino acid powder are further alternately scattered from the upper side of the fish eggs. The total amount thereof is then filled in the container made of the resin, pressurized and allowed to stand for 5 days and then frozen to afford the objective fish egg product containing 2-10wt.% sodium chloride and 0.1-15wt.% amino acid consisting essentially of the glycine.