A processing method of lightly fermented smelly bream comprises the steps as follows: (1) bream pretreatment; (2) preparation of pickling grains from small carcasses; (3) pretreatment of spices; (4) high-temperature reduced pressure pickling; (5) low-temperature pickling; and (6) drying and packaging. The fermentation time is shortened by a high-temperature and low-temperature combined pickling manner; and meanwhile, pickling bittern is prepared firstly and then used for fermenting bream, the dosage of table salt is reduced, and the pickled bream tastes better.