Abstract—This study compared washing methods for minced hybrid catfish meat, and improvements to the taste of the washed meat by the addition of red curry paste. The first experiment compared four different treatments methods: washing with cold water, washing with 0.3% (w/w) brine, protein isolation by alkaline solubilization (pH 10.0), and non-washing (control). The most successful method was 0.3% (w/w) brine washing, with a yield close to that of cold water washing. The fish ball made from brine-washed meat had a significantly higher gel strength than the cold water washed meat and lower expressible water than the unwashed meat. Red curry paste was then added at 0, 5, 7.5, 10, and 12% by minced fish weight. The 7.5% mixture had a higher gel strength than the control with no change in expressible water, and was higher in both fiber and ash. In all cases, the addition of curry paste increased sensory scores in color, flavor, taste, and overall liking.