PURPOSE: To process a product of loosened meat of fish flesh having excellent shelf stability of brown and taste without finely grinding loosened meat.

CONSTITUTION: In order to loosen boiled fish meat in a liquid, the fish meat is hardly made into finely loosened meat and can be rapidly transferred to the following boiling process. Further, since the loosened meat is boiled with a seasoning solution for a given time, the seasoning solution is permeated into the loosened meat without finely breaking the loosened meat to give a uniform product. By carrying out a process of sprinkling 5-10% salt or a process of immersing the loosened meat in 8-15% salt water for 8-12 hours before reaching a steaming process, flesh of fish meat is firmed, finely broken meat is hardly produced and loosened meat of large shape is prepared.