In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was 45~50℃ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at 40˚, 45˚ and 50℃ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were 104-7/g, but they decreased 101-5/g after 48 hrs. Histamine contents during preheating process at 40˚ and 45℃ were gradually increased, whereas at 50℃ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at 50℃ samples were lower level than that of 40˚ and 45℃ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.