Abstract: The current processing of salted and dried fish is still dominated by hand workshops, and there is a lack of uniform standards, so there are certain safety hazards. Among them, the safety hazards mainly include the problems of biogenic amines, nitrosamines and fat oxidation during the curing process and during storage, resulting in a decrease in the safety of salted and dried fish. This paper analyzes the causes and influencing factors of biogenic amines, nitrosamines, nitrites and fat oxidation in salty dried fishes at home and abroad, and summarizes their corresponding control measures according to the current research status, in which biogenic amines were more problematic. In terms of aspects, it is mainly discussed in order to provide a certain development direction for improving the food safety of pickled fish products.