The invention relates to seafood sauce and a preparation process thereof; fresh sea fish or sea shrimp or sea crab or sea intestine or seashell meat is taken as the base material; the base material receives enzymolysis by proteolytic enzyme and is changed into liquid material; trimeric sodium phosphate, ethyl maltol and glucose are added into the liquid material to be fermented at high temperature; maltodextrin and corn starch are taken as thickening agent, flavouring agent, preservative, stabilizing agent and water are added in, and the product is regulated and prepared into the seafood source at high temperature, the weight percent of the base material is 25 percent to 45 percent, the proteolytic enzyme is 0.05 percent to 0.1 percent, the trimeric sodium phosphate is 0.1 percent to 0.3 percent, the ethyl maltol is 0.01 percent to 0.03 percent, the glucose is 0.5 percent to 1.5 percent, the maltodextrin is 6 percent to 12 percent, the corn starch is 2 percent to 6 percent, the flavouring agent is 10 percent to 23 percent, the preservative is 0.1 percent to 0.2 percent, the stabilizing agent is 0.7 percent to 1.5 percent, and the rest is water. The method prepares the seafood sauce through enzymolysis, fermentation and regulation, and has short production cycle; the whole process is completed in a closed reaction kettle, is not affected by the season and the climate and does not produce pollution; the prepared seafood sauce is pure in color, fresh and heavy in flavor and rich in nutrition, and can meet the demand of different consumers.