In this study, the traditional fermentation technology and rapid fermentation technology of fish sauce are described respectively, the problems of such as long fermentation period and bad flavor of fish sauce by the traditional fermentation technology are briefly explained, and the rapid fermentation new technology is introduced in detail. It is necessary to develop the rapid fermentation technology and flavor improvement technology of fish sauce. According to the flavor and function of fish sauce, the fermentation process and flavor formation mechanism of fish sauce are introduced, the influence of different microorganisms on fish sauce fermentation is discussed, and the future development trend of fish sauce flavor improvement is briefly described.