Chemical characterist ics of Perna viridis meat were studied in this paper. The experimental results indicate that its nutritional value is as high as that suggested by FAO/WHO in 1973 as the amino acid score and the f irst limiting amino acid being 81 and sulfur..containing amino acid (Met and Cys) respect ively. In addition, it is also rich in taurine and manganese (Mn) . As it contains some tasty substances like glutamic acid, aspart ic acid, glycine and IMP in high content, it can be processed to an ideal seafood seasoning through the method of bi..enzymetic hydrolysis w ith high nutrition and delicate f lavour.