Abstract: Tuna meat is tender, delicious, rich in nutrition, but apt to deteriorate.The quality of tuna is closely related to thawing methods.Effect of cold salt water combined with refrigerator thawing and cold-storage thawing on the quality of big-eye tuna and yellow-fin tuna were studied.This paper took thawing temperature and thawing rate during the whole process, texture analysis, K-value and metmyoglobin content as the indexes to make certain more appropriate thawing methods.The results showed that compared with cold-storage thawing, cold salt water combined with refrigerator thawing could considerably shorten the thawing duration and maintained better quality of freshness, colour, and texture.Therefore, cold salt water combined with refrigerator thawing could keep the quality better.