The hydrolysis of herring for production of protein hydrolysate was studied. The hydrolysis process was carried out using Flavourzyme enzyme at natural pH with a water/material ratio of 1:1. The results show that the appropriate hydrolysis conditions were: temperature 55oC, the ratio of enzyme-substrate 38.96 LAPU/g protein, hydrolysis time is 6 hours. The hydrolysis degree, the nitrogen recovery and total evaporation bases nitrogen obtained in the hydrolysis protein solution are respectively 50.58 percent, 63.38 percent and 0.92 g/l. The resulting product contains 11.79 g/l amino acid nitrogen, have the potential applications in many fields.