“…Enzymatic hydrolysis with the aid of proteases, such as papain, neutrase, flavorzyme, thermolysin, alcalase, pronase, and ficin, is the most reliable and effective method for producing peptides with functional properties as compared with microbial fermentation and hydrolysis by either acid or alkali (Najafian & Babji, ). Protein degradation that leads to peptides with increased charge density contributes to increased solubility (Wieczorek, Adamala, Gasperi, Polticelli, & Stano, ). Peptides with different biological activities have been recently produced from fish proteins, including seabass (Sae‐leaw et al., ; Sae‐Leaw et al., ), kilka (Zamani, Madani, Rezaei, & Benjakul, ), tilapia (Yarnpakdee, Benjakul, Kristinsson, & Kishimura, ), yellow stripe trevally (Klompong, Benjakul, Kantachote, & Shahidi, ), and sardine (Bougatef et al., ), by enzymatic hydrolysis.…”