Research progress on new technology for fermentation of fish sauce and improvement of its flavor.Fish sauce is a kind of natural fermentation seasoning produced with low-value fish,shrimp or fish by-products.Its production has a long history and tradition because of its delicious taste and nutrition.In this paper,the specific compounds related to the taste and aroma of fish sauce were outlined,and the mechanism of flavor formation was analyzed.The traditional fish sauce fermentation technology and new fermentation technologies were introduced according to the main factors affected the flavor,then the characteristics and shortcomings of these two types of fermentation technologies were pointed out.The effects of different fermentation technologies on fish sauce flavor,the microorganisms and enzymes improving the flavor of fish sauce and the deodorization of fish sauce were discussed.Finally,the outlook of fish sauce as the industrial fermented seasoning was prospected.We hope it could provide some reference for future research.