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Fish hydrolysate was produced from snakehead meat by applying an enzyme mixture consisting of Alcalase and Flavourzyme with a ratio of 1:3; hydrolysis temperature 55oC; pH 6.5 - 6.9. The results showed that the ratio of enzyme mixture to fish meat of 0.2% and hydrolysis time of 26 h were the optimal hydrolysis conditions. Fish hydrolysate had highest peptide content (26.4 g/L) and nitrogen amino acid content (10.6 g/L), and lowest nitrogen ammonia content (0.257 g/L). Sensory score, proteindoi:10.52997/jad.6.02.2020 fatcat:ooe3p6lv5vbihi3un25pzfzpjq