To provide a method for certainly forming a fish meat cake homogeneous in cross-sectional properties, having A certain shape without degradation of fish meat cells and reduction in taste.

Fish meat such as tuner is packed with leaving almost no space in a freezing pan under an atmosphere of 4-10°C together with an aqueous protein adhesive solution. Subsequently the fish meat is brought into a tight bag and reduced to -0.4 kg/cm2 to 10.6 kg/cm2. The opening of the aforesaid bag is sealed, the bag is stood for 1-2 hours under the atmospheric pressure and rapidly frozen to provide a fish meat cake.