In order to realize the high value utilization of fish meal pressed liquor， the fermentation preparation conditions of fish juice were optimized by single factor and orthogonal experiment on the basis of enzymatic hydrolysis of fish meal pressed liquor. The quality of fish juice was analyzed by physical and chemical tests and sensory evaluation. The results showed that the optimum technology conditions were hydrolysates were fermentation at 40 ℃ for 18 d with 9 g/100 mL Qu addition amount and 18 g/100 mL salt. The prepared fish juice had strong soy-sauce flavor， fresh delicious taste and no other bad smell， which form and color were similar to the marketed fish sauce. Although the contents of amino acid nitrogen， total nitrogen and amino acid in fish juice were lower than those of marketed fish sauce， its contents of salt and biogenic amines were significantly decrease as well as with higher taurine content. The above results indicated the prepared fish juice had good nutrition and safety， and could be used as the base material of seafood seasoning， which provides a new approach to improve the comprehensive utilization by-products of fish meal processing.