Abstract: In this study,a ready-to-eat small yellow croaker was developed by employing low-temperature vacuum frying. The processing parameters of vacuum frying,such as drying temperature and time,vacuum frying temperature and time,were optimized by orthogonal test. Meanwhile,the qualities of vacuum fried fish and atmospheric fried fish were compared and the effect of different packaging methods on qualities of low-temperature vacuum fried small yellow croaker were investigated. The results showed that the optimum vacuum frying parameters were pre-drying at 50 ℃ for 2 h,vacuum frying at 95 ℃ for 3500 s,and deoiling by centrifugation for 300 s after frying. Compared with atmospheric frying,the moisture content of low-temperature vacuum fried small yellow croaker was reduced by 12.48%,the oil content was reduced by 11.6%,and the L value was increased by 9.59%,and the comprehensive sensory score was higher. There was obvious difference in flavor between the two types of fried small yellow croaker. 21 volatile substances were detected in vacuum frying and 14 volatile substances in atmospheric frying,among which vacuum frying was more beneficial to the production of aldehydes and alcohols,and the flavor was better. By comparing the changes of storage quality of vacuum fried small yellow croaker with different packaging methods,The preservation effects of modified atmosphere packaging method were superior to that of air packaging,and the 70% N₂+30% CO₂ packaging effect was better than 100% N₂ packaging,the shelf life of low-temperature vacuum fried small yellow croaker was more than 60 days.