The study was conducted to investigate the possibility of enhancing the quality of cultured snakehead fish (Channa striata) protein, especially used in the processing of sausage products, by treatmentwith protease from its viscera. The change in physicochemical properties (expressed by water holding capacity, emulsifying capacity of protein, texture characteristics and whiteness index) of snakehead fish paste related to protease activity (changed from 0, 3, 6, 9, 12, 15 U/L) and washing time (20, 30 and 40 min) were determined. In addition, protease treatment conditions were fixed at ambient temperature (30±2°C) and the ratio of minced fish and protease solution was 1:1(w/v). The results showed thatphysicochemical properties, gel quality and sensory properties of sausagesignificantly improved from soaked minced fish in protease solution at 9 U/L for 30 minutes.