In this experiment,the effects of picking temperature and sanity on the quality and microbe quantity of large yellow croaker were analyzed. It was concluded that moisture content was in inverse proportion to salt content,and pH value descended along with the fermentation. TBA and TVB-N value had upward trend during the early stage of the process,while they showed significant difference lately for diverse pickling temperature and sanity. The microbe quantity of large yellow croaker pickled in various conditions were lower than those of fresh yellow croaker,but the quantity of LAB and Staphylococcus increased significantly during the fermentation.