In the series of our research on the cooked odor of Antarctic krills (Euphausia superba Dana), the odor of Euphausia pacifica Hansen (Tsunonashi-okiami in Japanese), the same family as Antarctic krills, was investigated. Tsunonashi-okiami is one of the harvest of coastal fishery in north-east of Japan, and utilized for various processed products, not only for man's food but also food for fish feeding. This paper reports the isolation and identification of N,N-dimethyl-2-phenylethylamine, which is a main constituent of cooked E. pacifica odor and has not been found in other Euphausia family.