The bombay duck without internal organs was used as raw material to ferment fish sauce with four kinds of self-screening Halophilic archaea as starter culture. After 4. 5 months of fermentation,the content of amino nitrogen( AAN),nitrite,total amine,total acid,volatile basic nitrogen( TVB-N),total soluble nitrogen( TSN),histamine,free amino acids,volatile flavor compounds were measured to select a more suitable strains from four kinds of Halophilic archaea to ferment fish sauce. The results showed that the fish sauce inoculated with TBN4 had the highest amount of amino nitrogen content,soluble total nitrogen content,and volatile flavor compounds and was rich in free amino acid content,but its histamine content which could have an negative impact on human's body was the lowest. The highest amount of amino nitrogen content was found in the fish sauce inoculated with 9738. Moreover,the fish sauce inoculated with RO2-11 had a high content of volatile flavor compounds and a low content of histamine.