Study the effects of different combinations of fermentation agents on the changes of physicochemical indexes and antioxidant function of fermented pufferfish. Pediococcus pentosaceus， Lactobacillus plantarum and Staphylococcus xylosus were used as fermenting agents to ferment pufferfish. Comparative analysis of different combination fermenting agents before and after fermented. Results showed that used a combination of three kinds of starter was superior to other starter groups. The pH value was 5.04， total acidity was 6.02 mL/10 g and amino acid nitrogen content was 0.72%， free fatty acid content was 147.54 μmol/g， neutral protease activity was 506.82 U/g and hydroxy free radical scavenging activity was 47.52 U/mg， and Anti-superoxide anion activity was 477.16 U/g. The fermentation of pufferfish sausage with different kinds of fermentation agents can not only get high quality fermentation product， but also promote the development of fermentation process.