The　excessive　consumption　of　sodium-containing　seasonings　has　led　to　an　increased　burden　on　individuals＇　cardiovascular　system　and　adversely　affected　their　health.　Recently,　an　innovative　salt-reducing　strategy　utilizing　salty　peptides　has　emerged　with　promising　prospects.　In　this　study,　Porphyra　haitanensis　salty　peptides　(PHSPs)　was　obtained　through　hydrolysis　and　ultrafiltration.　The　salty　taste　of　30　mg/mL　PHSPs　was　comparable　to　that　of　about　40　mM　NaCl.　The　higher　proportion　of　umami　and　sweet　amino　acids　in　PHSPs　was　found,　which　contributed　to　the　salty　and　umami　taste.　Factors　affecting　the　flavor　of　PHSPs　were　also　investigated.　CaCl2　exhibited　the　excellent　synergistic　enhancement　with　PHSPs　on　the　salty　taste,　while　the　bitter　taste　of　CaCl2　was　masked　in　the　presence　of　PHSPs,　which　was　attributed　to　the　chelation　between　calcium　and　peptides.　Above　all,　it　is　expected　that　PHSPs　can　be　further　developed　and　support　the　emerging　salt-reducing　strategy　in　food　engineering.