To obtain a fish-paste food by using ground fish meat easy to joint to one another, adhere to ingredients and mold.

Ground fish meat is first molded to a plate form, the molded ground fish meat is then subjected to gelation at normal temperature or under heating, and the gelled ground fish meat is subjected to molding processing involving its adherence to ingredients, their rolling therein or inserting thereinto followed by heating, thus affording the objective fish-paste food.