The researchers aimed to improve the quality of kamaboko, a popular processed fish product, by adding catfish protein isolate (CPI) to Asian seabass surimi. They produced CPI and found it to be high in protein and essential amino acids. Adding CPI to kamaboko resulted in better color, protein content, and texture. The best treatment was F4, which had the highest protein content and best sensory properties. This study shows that CPI can enhance the quality of kamaboko by increasing color, protein, and texture.