Blended seafoods made from flaked salmon and whitefish were developed for food service users based on survey results.  Blends of 90:10 and 55:45 salmon:whitefish using flakes between 0.180" and 0.750" provided acceptable texture and flavor. Frozen shelf life of these products was estimated at six months. Production and market costs for these products were developed.  Utilizing undervalued salmon and undersized pollack and flatfish to produce a blended seafood product was the objective of this study. Survey among foodservice organizations indicated a growing market for these products. Critical among desirable properties were acceptable texture, flavor and price. Similar products were criticized for soft texture and poor flavor.  Using survey results, a flaked blended seafood process was developed.  Salmon and whitefish were flaked in pieces between 0.180" to 0.750" and combined in ratios between 55:45 and 90:10 salmon: whitefish.  Fish was blended with salt and formed into patties.  Sensory analysis indicated patties using a 55:45 ratio of salmon to whitefish had a desirable mild flavor and good texture. Patties using a 90:10 ratio had very acceptable texture.   Shelf-life studies on these products were acceptable up to six months in frozen storage. The development of rancidity appeared to be the limiting factor although high thaw drip produced some undesirable texture changes. The blended product provided several advantages to food service users. These products had a desirable muscle texture and the addition of whitefish produced a mild flavor.  Production and market costs for these products were developed. Based on three processing scenarios, blended seafoods could be profitably marketed for $2.00 to $2.50 per pound.