Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including acids, alcohols, aldehydes, ketones, N compound；benzene compound, alkyl aromatic compound, esters. and their types and contents changed with the fermentation time. The correlation analysis results showed that Staphylococcus was positively correlated with N-containing compounds and negatively correlated with alcohols. Lactobacillus was significant positively correlated with nonanoic acid,1-octen-3-ol, nonanal, tetradecanal, 2, 4-dimethyl styrene, decyl ene, ethyl caproate （0.01＜P＜0.05）. And negatively correlated with heptenic acid, 3-methylbutyric acid, 2, 3-butanediol, 2, 6-di-tert-butyl p-cresol, Copaene and myristic ethyl ester. Although the relative abundance of microorganisms such as Citrobacter, Turbulella, Psychrobacter, Acinetobacter, Oceanospirillales and Flavobacteria was relatively low in the whole fermentation process, there was also an obvious correlation with the formation of flavor substances. Conclusion: The microbial community and volatile flavor compounds have a series of changes with fermentation time, and there is a significant correlation between them.