For fish paste production, a colloid mill is typically used after initial deboning and mincing to refine the fish flesh into a smooth, uniform paste, since its rotor-stator gap can be set fine enough to break down remaining connective tissue and small bone fragments that a standard grinder might miss. This produces a more consistent texture and mouthfeel, which is especially important for products like fish cakes, surimi-based items or spreadable fish pastes.
