Fish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase-positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P < 0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P > 0.05). Wa and pH showed significant differences (P < 0.05), with values between 0.71 and 0.75, and 5.54 and 5.93. TVB values varied between 15.1 and 62.1 mg N 100 g−1, showing significant differences (P < 0.05) as well. Worrying levels of histamine were found. Processing method A was found to be the most appropriate for the production of this kind of fish.