Kilka meat, due to its special taste, is not popular with all people. Other researchers have shown that the water soluble protein and non protein nitrogen have a significant effect on the production of the taste in small fishes. It is possible by washing the fish with cold water to alter their taste according to consumer wishes. So in this study the effect of washing minced flesh of kilka with cold water and brine of 1-5 percent strength on the taste was investigated. The results showed that washing minced flesh of kilka only with cold water did not have any effect on its taste. This result is contradictory to findings of other researchers (4). The extracted water soluble proteins were 0.2 to 2 percent of the total protein of kilka. The results of washing minced flesh of kilka with brine showed if 8 to 10 percent of water soluble protein which is equivalent to 2.4-3 percent of total in kilka meat is extracted by brine, the taste panel can detect some changes in kilka taste. If however the rate of extraction exceeds 16 to 18 percent of total water soluble proteins, which is equal to 4.8-5.4 percent of total protein in kilka meat, there will be a significant improvement in the kilka taste. If the rate of extraction goes beyond 20 percent, 6 percent of total protein in kilka meat, in this case minced kilka flesh would be tasteless and can be suitable for production of different fish products.
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