Abstract: In order to study the optimal curing process of large yellow croaker roe, the effect of salt type, salt addition, curing time and curing temperature on the chloride content, volatile salt nitrogen (TVB-N) content, moisture, the total number of colonies, color, texture and sensory evaluation of cured large yellow croaker roe was investigated. On this basis, the curing process of large yellow croaker roe was optimized by response surface methodology with sensory evaluation and large yellow croaker roe as response values. The results showed that the TVB-N content and the total number of colonies of cured large yellow croaker roe with fine salt were lower than those cured with coarse salt. At 10% salt addition, L^* value was the highest, and the sensory quality was better. At the curing temperature of 5 ℃, the hardness and chewiness were suitable, and the total number of colonies conformed to relevant standard. When curing for 55 d, the total number of colonies was lower and the sensory evaluation score was the highest. The best process for curing large yellow croaker roe was as follows: The salt addition was 10.69%, the curing temperature was 5.0 ℃, and the curing time was 55.51 d. Under this condition, the sensory score of cured large yellow croaker roe was 82.50 and the total number of colonies was 5.32 lg CFU/g. The obtained cured large yellow croaker roe products had good edible quality.