The study used traditional fermentation process to prepare fish sauce.The changes of main microorganisms,pH,total acid,total ester,ethanol,free amino acid and total soluble nitrogen(TSN),aminoacid nitrogen(AAN),total volatile base nitrogen(TVB-N) of different period of fish sauce were determined.Comprehensive anal-ysis was also conducted on the combined experimental results.The results showed that lactobacillus and yeasts were prominent microbial in fish sauce and the physiochemical indexes depended on microbial activity.The analysis can provide theoretical guidelines for rapid fermentation with fish sauce.