The objective of this study was to present the first examination of dynamic changes in physicochemical parameters, volatile compounds, and microbiological diversity during the fermentation of wine lees golden pomfret (WLGP). The results showed that the moisture content of WLGP was 57.53 %, and the pH was 6.15. During fermentation, the total volatile basic nitrogen concentration and thiobarbituric acid reaction substances values of golden pomfret increased over time, but no histamine was detected. After fermentation, the springiness and chewiness of the fish meat increased significantly, making the texture noticeably firmer. Overall, the texture of the fish meat significantly improved. The levels of umami, sweet, and total amino acids increased considerably. Overall, 77 volatile compounds were identified during WLGP processing. Fresh fish samples contained higher levels of 2-Methylcyclopentanol and 1-Octen-3-ol, while dried samples exhibited higher concentrations of aldehydes such as propionaldehyde, octanal, and nonanal. Fermented samples contained significant levels of esters. The unique taste compound in WLGP includes nonanal, benzaldehyde, 1-Hepten-3-one, 1-Octen-3-ol, ethyl acetate, ethyl hexanoate, ethyl caprylate, ethyl nonanoate, and estragole. During fermentation, Monascus was the predominant fungal genus, while Macrococcus and Bacillus were the dominant bacteria genera. Monascus, Exiguobacterium, and Staphylococcus played essential roles in the development of WLGP flavor. These findings provide a theoretical foundation for the large-scale industrial production of fermented WLGP.