The volatile components of fermented Trachinotus ovatus surimi were analyzed by solid phase microextraction (SPME) combined with GC-MS, the aroma active components were determined by odor-specific magnitude estimation (OSME) method of gas chromatography-olfactometry (GC-O), and the key aroma components in fermented T. ovatus surimi were determined by quantitative analysis of important aroma components, combined with ordor activity value (OAV). The results showed that a total of 168 volatile compounds in fermented T. ovatus surimi were identified by SPME-GC-MS, among them, there were 50 esters (21.54%), 29 nitrogen compounds (8.09%), 22 acids (41.03%), 19 alcohols (10.32%), 15 sulfur compounds (0.41%), 11 hydrocarbons (0.12%), 8 ketones (2.12%), 8 others (0.15%), 3 aldehydes (0.03%) and 3 phenols (13.18%). A total of 24 aroma active compounds were identified by GC-O. Combined with OSME and OAV, the important aroma active components in the fermented T. ovatus surimi were 2-methylbutyrate, methanthiol, 2-methylbutyric acid and butyrate.