Abstract: Flavor components of low-salt lactic acid fermented fish and traditional salted fish were compared to provide a theoretical basis for the new processing technology.The volatile compounds in the fresh fish(Otolithes ruber) with low-salt lactic acid fermentation method and traditional salted method were extracted by solid phase microextraction(SPME) and further analyzed and identified by gas chromatography-mass spectroscopy(GC-MS).The results showed that there were 80, 110 and 91 kinds of volatile compounds detected in the fresh fish, low-salt fermented dried fish and traditional salted-dried fish respectively.The contents of major volatile compounds in dry-salted fish products were aldehydes, alcohols and hydrocarbons.The major kinds of volatile components were only 17 and 21 in fresh fish and traditional salted-dried fish respectively, but there are 35 kinds in low-salt fermented dried fish.The volatile flavor components such as alcohols, aldehydes were increased a lot in low-salt fermented dried fish.The contents of amine substance in low-salt fermented did not exist.Not only the traditional salted fish flavor, but also fruity, floral, and winey flavors were increased significantly in low-salt fermented dried fish.The preparation for cured fish in low salt combined with compound lactic acid bacteria method, can not only shorten the curing time, but also enhance the flavor, prevent the amine production, and improve product quality and safety.