In order to find out whether calcium ions (Ca2+) can improve the gel quality of unrinsed sea bass (Lateolabrax japonicas) minced meat, and provide a new method for Lateolabrax japonicus minced production,  Lateolabrax japonicus as a raw material was used in the study to compare the effects of different additions of CaCl2 (0.01M～0.08M) on the gel strength, TPA, water holding capacity, whiteness, microstructure, etc. of minced meat of Lateolabrax japonicus without rinsing after meat harvesting, and compared with Lateolabrax japonicas surimi prepared by traditional methods. The results showed that Ca2+ had a significant effect on the quality of unrinsed sea bass meat (P < 0.05). Additions of CaCl2 can significantly increase the gel strength, TPA, water holding capacity and whiteness of unrinsed minced meat of Lateolabrax japonicus. When the amount of CaCl2 added was  0.02M, the gel characteristics of unrinsed minced meat of Lateolabrax japonicas (gel strength 7364.21g·mm, water holding capacity 88.93%, hardness 421.8g, elasticity 10.03mm, adhesiveness 229.5g, chewiness 22.21 mJ, and whiteness 86.72) were similar to traditional surimi quality, and the effect is the best. When the amount of CaCl2 added reaches 0.08M, Ca2+ is excessively cross-linked with fish protein to form a calcium bridge structure, resulting in increased gel strength and hardness, and decreased elasticity. The research shows that, adding a proper amount of Ca2+ can make the minced meat of Lateolabrax japonicus, without going through the rinsing process, realize a similar quality to that of traditionally processed minced meat. This study provides theoretical and technical support for the development of minced meat processing of Lateolabrax japonicas with less nutrient loss and of water-saving and energy-saving.