Chum salmon (Oncorhynchus keta) surimi has good color, flavor and taste characteristics, but is difficult to gelatinize hard without heating. This paper shows that chum salmon surimi can be gelatinized by fermentation with lactic acid bacteria at 15 or 20’C for 5 to 11 days. Lactobacillus plantarum JCM 1149, Leuconostoc mesenteroides JCM 6124, Pediococcus acidilactici JCM 5885, and Lactococcus lactis subsp. cremoris IFO 3427 were used for fermentation. The gelatinized surimi was of good quality in texture, flavor and taste.