tComposition, functional properties and in vitro antioxidant and antibacterial activities of proteinhydrolysates prepared with a proteolytic bacterium, Bacillus subtilis A26, through fermentation of fishproteins were investigated. Fermented fish meat protein hydrolysates (FPHs) were prepared from sar-dinelle (SPH), zebra blenny (ZPH) goby (GPH) and ray (RPH). The protein content of freeze-dried FPHsranged from 74.3% to 81%. All fermented hydrolysates had an excellent solubility and possessed inter-facial properties. The antioxidant activities of FPHs were evaluated by different methods, including1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, -carotene bleaching andDNA nicking assay. All hydrolysates showed dose-dependent antioxidant activities. Further, FPHs exhib-ited antibacterial activity and SPH was the most effective, particularly against Gram positive bacteria.