Abstract: We inoculated the low-salt pickled fish with compound lactobacillus, fermenting and drying them to produce cured fish. The effects of compound lactobacillus on the microbial, nitrites and nitrosamines of salted fish were studied. Compared with the control (CK), the lactobacillus content maintained a high level at a state of dominant bacteria in maturation and storage process of salted fish, and the nitrites and nitrosamines of groups inoculated with compound lactobacillus (EG) reduced significantly (P < 0.05), which indicates that inoculating lactic acid bacteria had blocking effect on the formation of nitrites and nitrosamines in salted fish. Inoculating with lactic acid bacteria could improve the edible safety of salted-dried fish.