The amounts of the respective components are preferably 5 to 50% for gelatin, and 1 to 10% for alginic acid, an alginate or a mannan, the balance being water, based on the weight of the starting material to which water has been added. At a level of gelatin less than 5%, the product obtained does not have the good mouth-feel of shark fins and is also poor in appearance. On the other hand, at a level higher than 50%, its spinning characteristic is lowered, and the mouth-feel becomes unsatisfactory. With the use of alginic acid, an alginate or a mannan in an amount less than 1%, no strong mouth-feel can be obtained, while an amount in excess of 10% will result in poor spinning characteristic and too strong and unfavorable mouth-feel.