Threadfin bream was hydrolyzed by enzymatic hydrolysis for 120 min (60°C) at pH 8.5, enzyme:substrate ratio 1:3 using Flavourzyme 500 L to produce the threadfin bream hydrolysate (TBH). Bouillon cubes prepared by incorporating TBH or isolated soy protein (ISP) were then analyzed for physicochemical and functional properties, sensory properties and acceptability. Results showed that bouillon cubes added with TBH contain 23.05% protein and 18.53% fat. Solubility, hardness and fracturability of bouillon cubes containing TBH were better than those incorporated with ISP. SDS–PAGE results indicated the presence of short peptides of <20 kDa especially in bouillon cubes with the addition of TBH. The bouillon cubes had bitter and umami taste with intensities of respectively, 9.88 and 11.70 compared to the reference solutions; 12.10 and 12.01. Moreover, functional group analysis showed the existence of amines and carbonyl group peaks. Based on its binding capacity, TBH can be used as partial ingredient in the development of bouillon cube.