Fermented food is one of the most popular traditional products over the world. In our country, there are many kinds of fermented products such as fermented pork roll, soya sauce, soya cheese, fermented fish, and so on. Sour fermented fish is considered as a traditional fermented speciality ofVietnamin general and Mekong Delta in particular. The process had these following steps: the fish was first killed, rinsed, filleted and cleaned with water. The product were soaked an hours in watery brine, washed and dried; mixed with salt, sugar, sticky rice soup, powdered grilled rice (5%), sticky rice wine (5%), galangal (5%), garlic (5%), chili (3%); incubated in covered jars.

Fillet of suckermouth catfish (Hypostomus punctatus) had a good quality and low price material. Based on the above process, the study of factors affecting the quality of sour fermented Suckermouth catfish was conducted to produce a high quality product and diversify products from Suckermouth catfish. In this study, indicators affecting the quality of product were serveyed to find out optimal ratio of salt:sugar, sticky rice soup and sour fermented time. Results showed that the suitable addition of salt (10%): sugar (15%), sticky rice soup (10%) and 15 days fermented (35^oC-40^oC) gave the best sensory evaluation, pH 4.11, total titratable acidity (0.82%) and total bacteria count (13.6^*10³ cfu/g).