In this paper, fuzzy mathematical methods were adopted for sensory evaluation of four fish recombined sausage added with different proportion and types of fish proteins recovered from fish- processing waste. Four sausages in which grass carp, silver carp and catfish were mixed with different ratios were named as A(1:1:1), B(1:2:1), C(2:1:1) and D(2:2:1). Thesensory evaluation results of four sausages were ranked as follow: B>A>D>C.