The aims of this study were to investigate the effect of temperature, time and stirring on changes in protein degree of hydrolysis (DH), free amino acids (FAA), lipid oxidation and total volatile basic nitrogen (TVB-N) during ensilaging of herring (Clupea harengus) filleting co-products. Results showed that temperature and time, and in some cases the interaction effect between these two factors, significantly influenced all the studied responses. Increasing ensilaging temperature and time from 17 to 37 °C and 3 to 7 days, respectively, increased DH, FAA, and TVB-N content from 44.41 to 77.28%, 25.31 to 51.04 mg/g, and 4.73 to 26.25 mg/100 g, respectively. The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) did not increase with time at temperatures above 22 °C, while 2-pentylfuran increased up to 37 °C. Based on the process parameters and responses investigated in this study, and considering energy requirements, it was suggested to perform ensilaging at ambient temperatures (i.e. around 20 °C) with continuous stirring at 10 rpm for 1-3 days; the exact length being determined by the desired DH. Along with population growth and an increased awareness about the role of protein in a healthy diet, the demand for seafood convenience products is steadily growing 1-6. As a result, around 70% of all caught/farmed fish is today processed before final sale, in turn generating around 20-80% co-products depending on the type of fish and level of processing 7. These co-products can be valorized to feed or potentially to food ingredients by ensilaging, which according to the definition of green chemistry proposed by Anastas and Warner 8 , can be described as a "green" process. Ensilaging has several advantages over e.g. fishmeal production such as lower energy and investment requirements, and the flexibility to start the process even in smaller scales at small fish processing sites where fishmeal production is not economically feasible 9-11. Another important aspect is that an acid preserved ensilaging product (i.e. silage) does not putrefy and is considered as almost sterile 9. Ensilaging can thus be used to stabilize sensitive fish co-products right after their generation. The principle of ensilaging is quite simple; minced fish co-products are mixed with organic acids (e.g. formic acid) to lower the pH to a value below 4.0, which preserves co-products against bacterial growth and at the same time induces endogenous protease-mediated autolysis 10. Several studies have reported positive outcomes in animals using silage in their diet 12,13 , e.g. improved growth performance, immunological status, health and welfare, which is believed to be due to the short-chain peptide contents of silage. Further, the amino nitrogen is more readily absorbed from short-chain peptides (2-6 amino acids