Abstract: Fish is rich in nutrition and the demand of fish consumption is increasing. But fish is easy to be polluted by microorganisms during storage. Frozen storage is an important way to keep fish fresh. The optimization of frozen storage process has an important influence on the preservation of fish. In this paper,the main factors affecting the quality of frozen fish were summarized,such as freezing rate,freezing temperature,freezing time,relative humidity of storage environment and processing before frozen storage. And then the influence of ice-coating and cryo-protectant on the quality of fish was also discussed. Because the ice-coating was easy to fall off from fish,the antioxidation of ice-coating was poor,and the traditional antifreeze did not accord with the people's demand of low sugar content and low quantity of heat. The effects of antioxidant composition in ice-coating and new cryo-protectant on freezing storage processing were reviewed. All those proposed in the paper would provide theoretical support for the optimization of freezing storage process in the future.