Abstract: To solve the impact of high fat content of cultured Micropterus salmoides to subsequent processing and storage,fresh Micropterus salmoides fillets were degreased at room temperature( 20 ± 2) ℃ by lipase B4000 and P1000,then analysed the rate of Micropterus salmoides fillets degreasing and protein loss,and changes of sensory evaluation,compared the different degreasing effect between lipase B4000 and P1000,at last degreasing technology of lipase B4000 and P1000 were optimized composite by orthogonal experiment method. The results showed that the degreasing rate of lipase B4000 for fresh Micropterus salmoides fillets was 46.22%,the rate of protein loss was 7.19%.The degreasing rate of lipase P1000 was 37.74%,the rate of protein loss was 7.04%,both of these degreasing made no influence of the color and the integrity of fish fillets.The details of degreasing process of composite lipase optimized by orthogonal experiment method were as follows,the concentration ratio of compound enzyme was 50 U / m L∶ 20 U / m L( B4000 ∶ P1000),the ratio of material and water was 1 ∶ 3( w∶ v),dipping time was60 min,the rate of degreasing was 51.06%,rate of protein loss was 8.18%. The degreasing process could be removal fresh Micropterus salmoides fillets fat 50% off effectively,and could beadvantageous of the subsequent processing and storage,and then kept the product quality.