The invention discloses a method for producing dried fish using microbial fermentation technology, which uses fresh, live or frozen freshwater fish as raw materials, and is prepared through the steps of pretreatment, pickling and fermentation, cleaning and desalting, after-ripening and fermentation, cutting into pieces, and vacuum packaging. Dried fish products that can be stored at 0-10°C, or dried fish products that can be stored at room temperature after being sterilized and cooled in vacuum packaging. Based on the traditional pickling process, the present invention uses pickling fermentation technology and post-ripening aroma-enhancing technology to improve the flavor quality of pickled dried fish. Low-temperature post-ripening fermentation and dehydration are carried out simultaneously to inhibit the growth of spoilage bacteria, and the shelf life of refrigerated products is 2 ‑4 months, and the shelf life of normal temperature products is more than 8 months. The fermented dried fish products produced have the advantages of excellent flavor, good texture and long shelf life. This technology can be applied to sea and freshwater fish, etc. It solves the production problems of traditional pickled dried fish such as poor flavor, high salt content, hard texture, and short shelf life, and improves the quality and storage stability of pickled dried fish. It is easy to implement Industrialized production has broad market prospects.