The purpose of research is to select an aqueous system for washing minced fish intended for the production of food concentrates, which will improve not only the organoleptic characteristics and rheological properties, but also stabilize the oxidation of fish oils. Objectives: selection and analysis of aromatic plants based on the content of water-soluble phenolic substances, study of their water systems based on the content of dry substances, pH, and organoleptic indicators; determination of the influence of an aqueous system based on aromatic plants (using the example of an aqueous system made from mustard powder) on the organoleptic characteristics of minced meat (color, smell) after washing; study of the influence of an aqueous system based on aromatic plants (using the example of an aqueous system made from mustard powder) on the rheological parameters (PNS – ultimate shear stress) of minced fish after washing. Objects: as a fish raw material – silver carp (Hypophthalmichthys) with a specimen weight of 800–1300 g, as a raw material for the flushing water system – spicy aromatic plants with antioxidant properties (mustard, sage, basil, rosemary). The possibility of using mustard powder containing water-soluble phenolic substances to prepare an aqueous washing system has been established. The aqueous system with mustard powder has a pH of 6.2–6.4, which is closer to the isoelectric point of the protein, at which the hydration of the protein micelle decreases and its ability to dissolve increases. The moisture content in the washed minced meat increased by 3.7 %, which resulted in a beneficial effect on the consistency of the product. As a result of washing, some of the pigments are removed from the minced meat, which improves its color. The average value of the R-coordinate for the color of minced meat washed with a 1% water system based on mustard powder is higher than for the color of minced meat washed with water and the control sample, and is Rav. = 170 at a hydromodulus of 1 : 2. The minced meat had good organoleptic characteristics, did not contain foreign inclusions, skin residues or film, had a delicate, soft, elastic consistency, was easily mixed with other ingredients and molded.