kappa-Carrageenan　(CG)　was　employed　to　mask　the　bitterness　induced　by　50%　KCl　in　surimi　gels　to　achieve　salt　reduction　and　gel　performance　improvement.　The　combination　of　KCl　and　CG　(KCl　+　CG)　yielded　the　increased　textural　characteristics　and　water-holding　capacity　(WHC)　of　surimi　gels　and　facilitated　the　transition　of　free　water　to　immobilized　water.　In　addition,　the　KCl　+　CG　supplement　increased　the　turbidity　and　particle　size　of　myofibrillar　protein　(MP)　sols　but　decreased　the　surface　hydrophobicity　in　a　dose-dependent　manner.　The　hydrophobic　interactions　and　disulfide　bonds　played　crucial　roles　in　maintaining　the　stability　of　MP　gels.　The　specific　binding　of　potassium　ions　to　the　sulfate　groups　of　CG　limited　the　release　and　diffusion　of　potassium　ions　from　the　surimi　gels　during　oral　processing,　effectively　masking　the　bitterness　perception　and　maintaining　the　saltiness　perception.　This　study　provides　a　promising　strategy　to　reduce　the　utilization　of　sodium　salt　in　surimi　products.