Since 1976 the catches of sardine increased rapidly in Korea. However due to the poor facilities of preservation, most sardine landed was used only for fish meal as feeds. The aims of this study are to investigate the processing of sardine as a protein. concentrate and to solve related problems under our particular circumstances. Using the ethyl alcohol and isopropyl alcohol, the storage effect for further processing, the optimum processing conditions of sardine protein concentrate and amino acid composition of the product were determined. The utilization of sardine protein ,concentrate as a supplement of bread and noodles was also studied. Chopped sardine meat could be stored in isopropyl and ethyl alcohol without significant deterioration as a raw material for tile further processing. High qualify sardine Protein concentrate could be produced by the method, that is five times five minutes extraction with isopropyl or ethyl alcohol at $80^{circ}C$ under adequate mixing. In the first step of the extraction, the solvent was added as much as 10 times tile sample amount and the equal volume of additional solvent was also used for the second to fifth step extraction. In the products extracted using isopropyl alcohol and ethyl alcohol, the yields of sardine protein concentrate were $21.2\%$ and $20.3\%$ respectively, and the dry basis contents of protein in the two products were $80.5\%$ and $75.8\%$, the lipid being $0.22\%$ and $0.27\%$ respectively. Isoproyl alcohol was superior to superior alcohol for the extraction of fresh sardine. In amino acid composition of sardine protein concentrate, no difference was found between the products of isopropyl and ethyl alcohol extraction except a little difference in the amount of amino acid between them. In the supplementation of bread and noodles, taste panel showed that supplemented bread and noodles were well accepted when $3\%$ of wheat flour was replaced by sardine protein concentrate.