The massive catches - mackerel with the low price and high nutrition with high content of ω-3 fatty acid was the main material for processing. The applicable modulating hurdles were used in the processing of snack food and byproducts such as fish bone meal or fish soluble. The quality of products was evaluated by chemical, microbiological measurement or sensory panel score by 5 points degree in appearance, flavor, taste and overall acceptance. This trial will confirm the moderate processing condition to inhibit the microbes’ growth, to retain the better quality and to elongate the shelf life of the finished products. The hurdle technology will decrease the processing cost and increase the acceptance of product by the consumers with the special functional characterizes and valuated brand. It will increase market thoroughfare and its competition potential.