A ground fish meat (surimi) is produced by bleaching raw fish meat with water in the presence of a quality-improving agent comprising calcium chloride, potassium chloride, or a mixture of sodium chloride with potassium chloride or calcium chloride in an amount of 0.01 to 3.0% of the total weight of the raw fish meat and the bleaching water. During the bleaching, the fish meat is forcibly stirred. Then, the thus bleached fish meat is ground to produce a surimi product.