Abstract: To investigate the effects of two different steam cooking technologies on the quality of skipjack tuna( Katsuwonus pelamis),and to find out the advantages and disadvantages of the two technologies,Skipjack tuna was steam cooked and changes in heating curve,rate of water loss and weight loss,color,texture and histamine content of skipjack tuna meat during these processes were measured and compared. The results showed that compared to T2,the yield of T1 was higher 1% ~2%. The steaming cooking time of T1 were relatively shorter 6 ~ 8min and the cooking loss of T1 was lower than that of T2. The color change of T1 was smaller,and also the salt content of the final product was relatively lower compared with T2.Moreover,the textural properties of skipjack tuna meat of T1 were better than that of T2.Compared to T1,T2 was simpler and the total processing time was shorter 20~ 30 min. The fish fillet obtained in T2 with a 18 mg/kg lower in histamine generation,and higher content of nonprotein nitrogen and relatively strong odor compared to T1. So,the two steam cooking technologies have its advantages,manufacturer can select the appropriate one to produce fish fillets according to their production conditions and the freshness of skipjack tuna.