In China, fish sauces are usually prepared from small marine fish of low marketvalue. In general, the raw materials are salted in the fishing boat, more than 30% ofsalt (by weight) being used. Therefore the period for fermentation in traditional proces-sing is very long. In this experiment we have tried to use low salt and high temperature processing.The salt was diluted with water to reach a concentration about 20.22 and 24°Be'. Thetemperatures of fermentation were set at 40--45℃ and 50--55℃. The results are indicated as follows: 1. The low salt and high temperature processing not only promotes the speed offermentation, but also increases the yield of the amino acids. 2. When the fermentating temperature is at 40--45℃, the samples deteriorated atthe 5th day, but at 50--55℃, they gave higher yield of amino acids and good flavor. 3. The flavor of the products depends on the degree of salting of the raw materials.Higher salt content and longer salting gives the fish sauce a better flavor