Fish paste production from marine fish exploited in Kien Giang province was studied in order to diversify fish paste products and use efficient of marine resources contributes to improve the economic value of fisheries. The study included three contents: (i) evaluate the possibility and quality of marine fish use for fish paste production, (ii) fish paste production from different marine fish sources, (iii) change of fish paste quality during cold storage. Sixteen species belonged to 15 families in five different orders were identified whereas four most popular fish are red tail, threadfin bream, mackerel and silver conger eel. Nine common species were selected for fish paste production. TVB - N value of marine fish was less than 50 mg/100g. According to Pike and Hardy (1997), fish is still fresh and can be used for fish paste production. High meat yield was found in marine fish which is appropriate for fish paste production. Marine fish from Ha Tien and Rach Gia performed the better fish paste gel property and sensory properties compared to fish from Ba Hon. The fish paste can be stored at least two weeks under cold condition 0-5 °C.