According to the Statistics Annual Report of the Fisheries Agency, sea bass and tilapia are large-scale farmed catches. In recent years, due to excessive production, mariculturist have faced a dilemma in production and sales imbalances. Considering the eating habits of modern people, this reaserch uses sea bass and tilapia to develop leisure food, to increase the added value of aquatic products. The results show that its raw materials meet the standards of frozen fish and shellfish announced by the Department of Health. After testing different meat addition ratios, extrusion matrix and rotation shaft temperature. The temperature of the rotation shaft is 75 °C, the moisture content is about 10%, the ratio of sea bass extrusion product is 25: 31.25: 43.75(fish: corn: brown rice), and the addition of 4 g of shrimp powder is the best (the overall acceptance is 6.2 points). In addition, the sea bass extrusion product has a good swelling rate, no stickiness, and good crispness. The ratio of tilapia extrusion product is 25: 43.75: 31.25(fish: corn: brown rice) , and the addition of 4 g of shrimp flour is the best (the overall acceptance is 5.7 points). The tilapia extrusion product is soft and sticky which has a water activity between 0.40 - 0.47, and a moisture content between 6.03% - 7.17%. Besides, Total bacterial counts, E. coli groups, and E. coli all correspond the rule. The product meets the conditions of normal temperature delivery. Currently, sea bass or tilapia snack foods are rare. The research of this - 1 - 1082380 1. 2. (1) (2) 3. 4. 5. 6. 7. 8. 9. 10. product can provide diversified choices of leisure fish products for fastfood junkie, in addition to helping fastfood junkie to absorb rich nutrients and increase the fish consumption of the people. In addition, the extrusion processing technology can customize various products for different groups. In the future, it will be applied to catches with imbalanced production or low-priced catches to solve the problem of unsalable catch production.