Cobia, Rachycentron canadum, has become one of the main cage culture fish inTaiwan, the utilization of cobia were limited on frozen type by simple pre-treatment oron sashimi (fresh fish fillet) which supply to restaurant of Taiwan and Japan till now, butthere were produced about 40 ﹪byproduct that included cobia head,skin and boneduring the processing, the byproduct were cheap and almost used in feed industry.Thus, our research focus on the analysis of utilized component in skin or bone of cobia,development the processing of cobia instant-seasoned skin and soften bone product, andthen to set up shelf-life of final product, respectively. We hope this project not only toimprove additional value of cobia byproduct, or to decreased the waste of processingand pollution of environment, the final purpose will diversify utilization of cobia.