Abstract: In order to investigate fresh-keeping effect and application feasibility of slurry ice on farmed Pseudosciaena crocea,precooling effect of slurry ice and the changes of P. crocea in sensory quality,texture characteristics,microbial and chemical indexes were analyzed during the storage. The results showed that slurry ice(-1 ℃)of chilling the tested fish to 0.3 ℃ was only 42 min,65% shorter of the time of crushed ice(4 ℃). During the storage period,the sensory score,springiness and hardness of the tested fish stored in slurry ice(4,-1 ℃)were higher than that of control group at the same time. The growth rate of the total number of colonies,coliform,proteolytic microorganism,lipolytic microorganism,TVB-N value,TBA value and K value were significantly lower than those in control group(P<0.05). According to the results,the shelf life of the fish treated by slurry ice(4,-1 ℃)was 6 days and 12 days,respectively,which was 3 days and 9 days longer than the control group. The results proved that slurry ice has obvious advantages over traditional crushed ice in precooling and preservation of P. crocea,which can be applied in industry.