The invention discloses a preparation method of a fish-flavored seasoning. The preparation method of the fish-flavored seasoning comprises the following steps: firstly hydrolyzing dace meat by using protease to obtain protein hydrolysate, then enabling the protein hydrolysate and reducing sugar to perform Maillard reaction and prepare meat-flavored essence. Experiment results show that the optimum protease for hydrolyzing dace meat is a compound protease; the optimum enzymolysis temperature is 50 DEG C; the optimum enzyme amount is 0.2%; the optimum ratio of material to liquor is 1 to 1; the optimum pH is 7.0; the optimum enzymolysis time is 6 hours; the prepared dace hydrolysate and xylose perform Maillard reaction; when the optimum concentration of substrate is 30% and the temperature is 110 DEG C, the product is yellow and is relatively rich in fish flavor.