For spinning of sardine meat, the dope should be prepared from protein isolate and Na-alginate to have limitted properties of pH, protein content and protein/Na-alginate ratio. In place of protein isolate, the dope was prepared directly from extract of sardine fillet or wastes and its spinnability was investigated. (1) About 3 volumes of 0.16% NaOH solution was useful1 for extraction of sardine protein. (2) ι-Carrageenan was also able to replace Na-alginate. In this case, at least, carrageenan should be added to l～1.5% of extract of l/2～1/3 of protein content. (3) Suitable pH range of the dope for spinning was 11.5-12.5 for sardine fillet extract or 9～11 for wastes extract. (4) Tensile strength and elasticity of the fiber evaluated as "B" were higher than those of the fiber with "A". (5) While some differences were observed for the spun fibers of sardine fillet and wastes, both were brown and showed a pretty good amino acid composition.
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