The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introduced and its role in salt stress, flavor formation, and bioamine degradation was described. The mechanism of the influence of halophilic microorganisms on flavor was discussed in terms of amino acid metabolism, branched aldehyde formation and gene regulation influenced by microbiome.