Fermented fish develops its characteristic sensory properties through the synergistic action of endogenous enzymes and halotolerant microbial consortia. This review synthesizes current knowledge on these microbial–enzymatic interactions, emphasizing proteolysis and lipolysis. These processes release amino acids, peptides, and fatty acids, providing essential precursors for aroma-active volatiles and non-volatile taste compounds. Concurrently, acidification, protein hydrolysis, and matrix restructuring modulate texture, creating a dynamic balance between enzymatic softening and acid-induced gelation. We evaluate key safety concerns, particularly biogenic amine and N-nitrosamine formation, discussing mitigation strategies via process optimization and targeted starter cultures. Finally, we examine how multi-omics coupled with artificial intelligence can elucidate biochemical mechanisms, identify quality markers, and enable predictive monitoring. By integrating these elements into a substrate-to-volatilome framework, this review links mechanisms to quality outcomes, highlighting opportunities for the rational control of fermented fish production.
Dai et al. (Mon,) studied this question.