Fish and sausages are popular in several Asian countries. Fish sausage is made by deboning and washing fish meat, mixing it with other ingredients using a cutter to make a paste, stuffing the paste into casings, heat processing, and cooling. The sausage can be stored in the refrigerator for several weeks or at room temperature for two weeks. Fish sausage provides nutritional benefits and can be made with combinations of fish and meats like pork or chicken. Proper procedures are followed to produce ready-to-eat or not-ready-to-eat sausages using fish.