To provide fish wiener sausage having elasticity with proper response to teeth when chewing heated one, soft enough to bite off without especially straining oneself and able to have a taste full of juiciness owing to the oil and fat oozing therefrom when bitten off, and a method for producing the same.

The fish wiener sausage is made of vegetable fat having a melting point of 27-50C, minced fish meat, and natural sheep casing or hog casing, and is produced by mixing and agitating the vegetable fat with minced fish meat to disperse the vegetable fat in the fish meat in a solid particle state, filling the mixture into the natural sheep casing or hog casing, drying in the temperature range of 40-60C for 5-15 minutes, subsequently heating in the temperature range of 80-85C for 25-40 minutes, and then cooling the resulting material.