Abstract: In order to develop a processing technology for pickled Larimichthys crocea with low-sodium complex salty agent,using cultured Larimichthys crocea as raw material,the effects of different combinations of low sodium salt,yeast extract(YE)and chitosan on the sensory,texture,moisture content and salinity of pickled Larimichthys crocea fillets were studied by single factor experiments. On this basis,the sensory evaluation and the salt content were used as the response values,and the optimal formulation parameters of the low-sodium complex salty agent were optimized by the response surface method. The results showed that low sodium salt,YE and chitosan had significant effects on the quality and salt content of the pickled Larimichthys crocea fillets. The formulation of low sodium compound salty agent for pickled Larimichthys crocea fillets was:Low sodium salt 7.57%,YE 0.39% and chitosan 1.48%. Under this condition,the sensory score of pickled Larimichthys crocea fillets was 75.83,the salt content of the product was 3.02%,the sodium content was 23.80% lower than that of the control group,and the total number of colonies was 39.98% lower than that of the control group,which had good flavor,sodium reduction and bacteriostatic effect.