Abstract:Fish sauce is a kind of condiment prepared by a fermentation process，using low-value fish and fish processing by-products as raw materials.It tastes delicious，is rich in small molecules，proteins，peptides，minerals，taurine，and other important nutrients，and enjoys broad consumer demand.This review aims to provide in depth understanding of current research into fish sauce processing technology，flavor quality analysis methods，and control technology.Fish sauce nutritional value，fermentation methods，and flavor quality analysis methods were summarized in this paper.This work provides a foundational reference for further research into new fish sauce processing technologies，new sensory evaluation methods，and flavor regulation approaches.