Response surface methodology and fuzzy mathematics evaluation were applied to optimize the fermentation process of Antarctic krill. Taking sensory score and amino nitrogen content as indexes, the single factor experiment was carried out on the proportion of bacteria, fermentation temperature, fermentation time, and inoculation quantity of compound starter. Based on the results of single factor experiments, the experiment was designed for 3 factors and 3 levels according to the Box-Behnken center combination method, and the response surface analysis was carried out. The results showed that the optimum conditions for the fermentation of Antarctic krill were the ratio of Lactobacillus plantarum to Saccharomyces rouxii to Staphylococcus xylosus of 1∶2∶3, fermentation temperature of 31 ℃, fermentation time of 22h, inoculum size of 4%. Under these conditions, the total score of sensory evaluation of fermented Antarctic krill broth was 4.39. The fermented broth is nutritious and full of flavor with unique and harmonious taste.