The study was aimed to investigate the change of antioxidant activities in silver carp surimi during fermentation and clarify the reason for its production by correlation analysis to degree of hydrolysis (DH), free amino acids and molecular weight distribution. The results showed that ABTS scavenging activities and Fe2+chelating activities increased during fermentation, while DPPH scavenging activities grew up firstly and then went down. Meanwhile, DH and free amino acid content increased, with upward trends in content of low-molecular-weight peptides and hydrophobic amino acids. Correlation analysis showed that Met, Cys and peptides in the range ofMr1000-5000 may be the reason for the production of antioxidant properties.