PURPOSE: To obtain the flaky fish flour ingredient material capable of being easily eaten and not deformed by extrusion-molding a ground fish, coagulating the extraction product in a hot water bath, freezing the coagulation product, thinly slicing the product in a semi-frozen state, and then drying the sliced pieces.

CONSTITUTION: A seasoned ground fish is extruded from a spinneret having a shape of star, heart, flower, etc., thermally coagulated in a hot water bath of about 80-90°C, frozen, thinly sliced (usually in a thickness of 0.5-2mm) in a semi-frozen state, and then dried. The obtained ingredient material is porous, can easily be eaten and can enhance the commercial image of a fish flour by adding to the fish flour.