Abstract: Inoculation with compound lactobacillus in the low- salt pickled fish, fermented and dried to produce cured fish.The effect of compound lactobacillus on the total fat and free fatty acids of salted fish were studied in this paper.The results showed that, compared with CK, the total fat content of fermented fish ( EG) was reduced and the free fatty acid content was increased, the saturated fatty acid content was reduced significantly and unsaturated fatty acid content was increased significantly ( p < 0.05) . The three kinds of free fatty acid of the EGs had different level with a descending amount of polyunsaturated fatty acid, monounsaturated fatty acid and saturated fatty acid, however, the CKs with a descending amount of polyunsaturated fatty acid, acid saturated fatty acid and monounsaturated fatty. Compared with CKs, the significantly reduced saturated fatty acid content were included: palmitoleic acid ( C16∶0) and stearic acid ( C18∶0) , the significantly increased unsaturated fatty acid were included: arachidonic acid ( C20∶4) and EPA ( C20∶5) .Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value.