The study aims to determine the optimal conditions for producing a good quality of oil from Tra fish fat and efficient utilization of Tra fish by products as well with four experiments: the effects of degumming temperature on the change of acidity index of oil; the effects of temperature and the volume of NaOH solution on neutralization processes; the effects of the rate of activated charcoal on decoloring processes; the antioxidant efficiency of extracted green tea, vitamin E and BHT in storage process of finished oil products. The results showed that acidity index, saponification, peroxyde value and L value of finished oil product from Tra fish fat were 0.24 mgKOH/g; 183 mg KOH/g; 3.85 meq/kg and 69.1, respectively as degumming temperature 60-70C, neutralized temperature 50-60C and the concentration of 8%NaOH solution exceeding 40% in comparison with that in the theoretical formula of netralization process and 3% of activated green tea provided the lowest peroxyde value after eight days storage.