Abstract: In order to explore the effect of two kinds of low-sodium salty agents on the storage quality of large yellow croaker fillets, low-sodium salty agent A (sodium chloride 3.52%, potassium chloride 3.09%, gluconic acid sodium 0.60%) and low-sodium salting agent B (sodium chloride 3.52%, potassium chloride 3.09%, sodium gluconate 0.60%, YE 0.30%, chitosan 1.48%) were used to marinate large yellow croaker fillets in this study. Vacuum packaging, modified atmosphere packaging and ordinary packaging were used to package the pickled large yellow croaker products, and the quality changes under the storage conditions of 4 and −3 ℃ were analyzed, and 7.50% salt pickling was used as the control group. The results showed that the quality of large yellow croaker fillets marinated with low-sodium salty agent B was better than that of low-sodium salty agent A and the control group regardless of the packaging method and storage conditions. The quality change rate of products stored at −3℃ was lower than that of products stored at 4℃. The shelf life of large yellow croaker fillets marinated with low-sodium salty agent B and stored at 4℃ in modified atmosphere packaging was 12 d, which was 1 day longer than vacuum packaging and 4 days longer than that of low-sodium salty agent A group. The shelf life of the product stored at −3 ℃ was 38 days, which was 20 days longer than that of vacuum packaging, and 10 days longer than the low-sodium salty agent group A. In addition, the sensory scores of the product in appearance, smell and color were better than those in the low-sodium salty agent group A and the control group. This research would provide the technical support for the salt and sodium reduction of fish pickling and processing, and also provide the technical reference for its application in the industry.