Surimi is widely used as the main ingredient for various innovative seafood products (ISP), e.g., imitation crab meat, fish balls, fish sausage, kamaboko, fish sticks, and paupiette. Sodium chloride (NaCl), a primary ingredient of surimi, plays an important role in gelling and flavor. A reduced-NaCl product is preferred by consumers due to health-related reasons. This study focuses on evaluating the gelling characteristics of fish surimi gel formulated with different levels (0.5, 1, and 1.5%) of calcium hydroxyapatite (HAp). Surimi gel added with HAp showed a good gel-forming ability (p<0.05). The texture profile analysis indicated an acceptable value. As for the water-holding capacity (76.88%), the highest value (p<0.05) was recorded for 1% of HAp addition. On the contrary, the cooking loss (21.09%), expressible moisture content (23.48%), and whiteness index (70.20) for samples with 1% HAp were the lowest compared to other samples. This preliminary finding suggests that the addition of calcium HAp at 0.5 to 1% could be an alternative ingredient to NaCl for maintaining gelling characteristics of surimi. It also adds nutritional value to the product. This finding could be a reference to the industry in improving the processing of surimi-based products.