A process for preparing salted fish powder comprises: (a) mixing 10 kg fish and shellfish, and 3 kg edible salt in the container; (b) fermenting the mixt. at 15 deg.C for about 24 months; (c) removing the floated fat and oil and impurities from the fermented mixt.; (d) drying the obtd. fermented mixt. and pulverizing to obtain the final product. The obtd salted fish powder preserves for a long time and its management or curculation is easy.
