Electronic nose (E-nose) and gas chromatograph-ion mobility spectrometer (GC-IMS) were used to analyze the volatile compounds of Procypris merus, Marcusenius and Nemipterus virgatus during the curing process. The results showed that the overall flavor profile of fishes was similar with the cooking wine’s addition of 0~6%. The response values of nitrogen oxides, methyl compounds and inorganic sulfides were increased. During the curing process, n-octyl aldehyde, nonylal, ethyl acetate (monomer) and n-amyl alcohol were the common VOCs of the three kinds of fresh fishes by GC-IMS. When the cooking wine’s addition was 6% and the preserving conditions were 4 ℃ for 4 h, ethyl acetate (monomer) and ethyl acetate (dimer) were found to be the common VOCs of the three kinds of fishes. The fishy components such as nonaldehyde, n-hexanaldehyde and 2,3-butanedione were decreased. The results showed that cooking wine had a positive effect on fish deodorization, which provided a reference for further study on the change of VOCs and deodorization technology in the process of aquatic products.