Abstract: With viscosity, texture, color and product expansion ratio as evaluation performances, combined with scanning electron microscope observation, the impact of NaCl content on the preparation process and product qualities of fish crackers were mainly studied. Experimental results showed that:when the NaCl content was within 0%～4% , as NaCl content increases, the viscosity of the surimi increases, whiteness of fish sticks increases and texture changes significantly, and expansion of the product increases. Low-sodium salt, KCl, and CaCl2 were used to replace NaCl in testing the expansion and sensory effects of the product, it was showed that the formulation containing 4% low-sodium salt resulted in higher expansion and a suitable salinity.