This study aims at examination the current traditional processes of sour fermented fish (Trichogaster trichopterus). Two tradional processes were observed in two provinces of Vietnam. The microbial, chemical and sendorial properties of the final products were conducted based on TCVN (Vietnamese standard). The results showed that traditional processes had the following steps: Descaling, nobbing, removing intestinal organ and fin; keeping at ambient temperature or soaking for some hours in water; washing and draining; mixing incubating for 20-25 days. Total viable bacterial count (2.12-3.20x10⁵ cfu/g), total viable count of Lactobacillus spp. (1.37-6.29x10⁸ cfu/g), pH (3.7-5.20, lactioc acid (1.5-2.5%), proteins (9.50-12.85%), lipids (1.65-2.10%), NaCl (1.3-4.5%). Two strains of Lactobacillus spp. isolated had rod shape, gram positive. Their enzymes activities were positive to protease and amylase but negative to catalase and oxidase test.