To obtain a substitute composition for ground fish meat hardly causing syrenesis, capable of reinforcing the elastic texture, excellent in freeze resistance and useful for a marine fish-paste product, etc., by adding a specific amount of a native type gellan gum to the ground fish meat.

This composition is obtained by adding 0.1-1.5 wt.%, preferably 0.3-0.9 wt.% of a native type gellan gum to ground fish meat, dissolving the resultant mixture in water under heating and converting the mixture into a paste. One or more kinds selected from konjak mannan, carrageenan, xanthan gum, locust bean gum and tara gum in an amount of preferably 0.3-0.5 wt.% are preferably mixed with the native type gellan gum as a principal ingredient. The substitute composition for the fish meat is preferably processed to produce a marine fish-paste product.