New technology of small-sized fish processing is substantiated with shock loads that provides splitting of fish meat to fiber particles and their separating from skin and skeleton bones. The separation is realized by straining the water pulp, then the resulting suspension is thickened and the mince is produced in continuous centrifuges with screw discharging. Technological and physical-chemical characteristics of small-sized fish species are discussed. The main principles of the muscle tissue disintegration are considered, parameters of the disintegrator and rational modes of the process are determined. Optimal constructive solutions of certain units and the whole system of machines are designed for the most effective processing. Rational operating modes of washing and dehydration of the muscle tissue are determined taking into account parameters of the intermediate crushed raw materials, as size of the particles and content of dry and dense substances. To improve the process of dehydration, an operation of preliminary thickening of the minced suspension is proposed and size of the net cloth is selected for better separation of the minced mass from washing waters. Centrifuges for final separation of the mince are recommended. Possibility of partial replacement of the fresh water for washing with the seawater is considered. Organoleptic and technical-chemical properties of the produced mince are assessed and its biological value is evaluated. The mince corresponds to requirements for the washed fish mince. In the tests of a full-automated processing line, its output reached 16 % of the raw materials. Recommendations for the mince using for manufacturing of ready-made food products are given. Initial requirements for the raw materials and design documentation for the system of machines (processing line) for processing of small-sized fish are presented.