ABSTRACTMincing or surimi‐processing, followed by fermentation, extrusion and intermediate moisture food (IMF) processing were combined to investigate new ways to create fish protein based snack foods. A dough of fermented fish (minced or surimi), wheat flour, corn starch, and water was extruded and subsequently dried resulting in an IMF product at pH 5.2, water activity 0.90 and moisture about 30%. The products had a chewy texture, were shelf‐stable and could be processed into flavored, high‐protein snack