Eel by-products can be hydrolyzed to be polypeptide using proteolytic enzyme. Thesehydrolysate processing to be a health drinking production by UF membrance underautoclave 121℃ for 15 min. The eel hydrolyzated products were recognized to be asfood for its component only label with nutritional content, energy value and amino acid.The functional active from hot water extracts of eel shows both growth promoting andimmunostimulating effect toward cell lines. We are hoping that the optimal waterextract mixed with hydrolysate will be a novel functional food. Evaluated immuneresponse, hydrolysate antioxidant activity, and products safely will be determined in thisstudy.