PURPOSE: To obtain a delicate-flavored food rich in fibrous feel, causing no densification and gumming of its texture, by using virtually fibrous cuttlefish meat and the gelling protein of meat such as fish meat.

CONSTITUTION: A mixture of (A) cuttlefish meat obtained by mechanically processing cuttlefish to a virtually fibrous state and (B) a gelling protein is heated and dried to a water content of ≤50wt.%. The mixing process for the components A and B results in the monolithic mixture with the virtually fibrous cuttlefish meat serving as nuclei; even if heated and dried, the texture of this mixture is neither densified nor gumming, thus obtaining the objective delicately flavored food rich in fibrous feel as a whole. Thereby, fishery, livestock and agricultural resources can be utilized.