This study analyzed the volatile aroma compounds in wet-marinated fermented golden pomfret prepared using different cooking methods (boiling, steaming, microwaving, air-frying, and baking) using GC-MS, GC-IMS, and an electronic nose. The results showed that the cooking method significantly influenced the flavor profile of the fish. The electronic nose PCA indicated that the flavors of boiled, steamed, and microwaved samples were similar, while those of baked and air-fried samples were similar. GC-IMS detected 72 flavor compounds, with a higher abundance in cooked samples. SPME-GC-MS identified 108 flavor compounds, with similar results for baking and air-frying. Key flavor compounds, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified through OPLS-DA and VIP analysis. These compounds contributed significantly to the flavor of the fish. The study highlights that cooking methods play a crucial role in determining the flavor distribution of wet-marinated fermented golden pomfret. The findings provide theoretical guidance for the effective processing of fish products and the development of new food products. The results suggest that consumers can choose appropriate cooking methods based on their flavor preferences. The study also emphasizes the importance of combining different analytical techniques to comprehensively evaluate the flavor characteristics of food.This study analyzed the volatile aroma compounds in wet-marinated fermented golden pomfret prepared using different cooking methods (boiling, steaming, microwaving, air-frying, and baking) using GC-MS, GC-IMS, and an electronic nose. The results showed that the cooking method significantly influenced the flavor profile of the fish. The electronic nose PCA indicated that the flavors of boiled, steamed, and microwaved samples were similar, while those of baked and air-fried samples were similar. GC-IMS detected 72 flavor compounds, with a higher abundance in cooked samples. SPME-GC-MS identified 108 flavor compounds, with similar results for baking and air-frying. Key flavor compounds, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified through OPLS-DA and VIP analysis. These compounds contributed significantly to the flavor of the fish. The study highlights that cooking methods play a crucial role in determining the flavor distribution of wet-marinated fermented golden pomfret. The findings provide theoretical guidance for the effective processing of fish products and the development of new food products. The results suggest that consumers can choose appropriate cooking methods based on their flavor preferences. The study also emphasizes the importance of combining different analytical techniques to comprehensively evaluate the flavor characteristics of food.