Alaska pollock or North Sea pollock is the largest resource of a single species of fish in the world. Its geographic distribution covers all the northern Pacific waters along coasts and islands and especially along the south Kamchatka peninsula and in the southeast Bering Sea where the best fishing grounds are located. The total catch of Alaska pollock was 4,581,000 mt. in 1980 including the estimated catch of North Korea Owing to some special characteristics, Alaska pollock is not suitable for processing using normal methods. Average size is about 40 cm. long in a relatively unexploited resource, but soon decreases to 25-30 cm. long once the fishery is developed. With this small size of fish, there is a very low recovery rate of only about 20% and productivity is correspondingly low even if splitting and cutting machines are used. Freshness deteriorates at a very high rate due to the softness of the flesh which has a high water content. Costly treatment is needed to keep it in good condition. The most difficult characteristic is the presence of many parasites in the flesh which have to be picked out by hand if Alaska pollock is processed as a fillet. This requires many workers. On the other hand, the processing method for producing minced fish has many merits. Firstly, it is possible to process large amounts of small size fish with high productivity. The main process in the production of minced fish is squashing the gutted and headed fish. The crushed meat is then separated from skin, bones and tail. Secondly, in the case of minced fish, parasites are not a problem. After the meat is separated from the bones and skin, it goes through a washing process two or three times in order to remove water-soluble protein and the remains of skin and other matter. After this process, salt, sugar and some seasoning are added to the washed meat and it is then frozen. The third merit is that this minced fish is the material used for fish cake products and can be conveniently kept in cold storage for one and half years.