This trial attempt to extract or to use massive harvest of fisheries and seaweed or itsprocessing residue for converting those to become highly economic instant soup stockproducts with functional characteristics. The aim of this work was to find the mostsuitable drying process as well as the optimum conditions in order to convert a preparedsoup obtained from fisheries or its byproducts into a dried preparation with the bestspecific characteristics for subsequent commercialization. A vacuum or spray dryer hasbeen used to convert the liquid extract into a powdered product, the features of which(concerning fat content, protein, ash and moisture composition as well as oxidation rate)were used as the parameters considered in optimizing the drying process. Afterreconstitution, the final product was tasted by a non-trained panel to evaluate the qualityof the final soup in terms of flavor, aiming at evaluating the potential addition ofcompounds such as flavor enhancer and salt. Those results will popularize to fishermanand food factory. The prospects are to utilize the seaweed and fisheries processingresidues as possible, not only to increase its utilizing ratio and value but also to acceleratethe market circulation.