Three major classes of digestive enzymes of squid viscera were characterized following extraction of oil by supercritical carbon dioxide ($SCO_2$) and organic solvent, n-hexane. Squid viscera were extracted at temperature, $35sim45^{circ}C$ and pressure, 15~25 MPa for 2.5 h by $SCO_2$ with a constant flow rate of 22 g/min. Oil extraction yield increased with the increasing of extraction pressure and temperature. The highest oil extracted residues of squid viscera were used for characterization of digestive enzymes. The activities of protease, lipase, and amylase were highest in n-hexane treated squid viscera samples and lowest in $SCO_2$ treated samples. The crude extracts of $SCO_2$ and n-hexane treated squid viscera samples showed almost same optimum pH and pH stability for each of the digestive enzymes. The optimum temperature of protease, lipase, and amylase were found to almost similar in $SCO_2$ and n-hexane treated samples. But the thermal stability for each digestive enzyme in $SCO_2$ treated squid viscera were slightly higher than that of n-hexane treated squid viscera. Studies using SDS-PAGE showed no significant differences in protein patterns of the crude extracts of untreated and $SCO_2$ and n-hexane treated squid viscera indicating no denaturation of proteins.