Abstract: To investigate the preservation effect of strong acidic electrolyzed water ice(SAEW-ice), weakly acidic electrolyzed water ice(WAEW-ice) and neutral electrolyzed water ice(NEW-ice) on river bass, the tap water ice(TW-ice) was used as the control group, and the sensory, physical and chemical, and microbial changes of river bass were studied by ice storage for 8 days at 4℃. The results showed that the four kinds of ice had the similar effect on the fiber tissue change and sensory quality of river bass. Three kinds of electrolyzed water ice inhibited the variation of color difference value of the river bass. Three kinds of electrolyzed water ice, especially NEW-ice, could better inhibit the growth of microorganisms in river bass. SAEW ice and WAEW-ice could slow down the rise of pH value during storage of river bass. Three kinds of electrolyzed water ice treatments significantly inhibited the increase of TBARS value in river bass(P<0.05). The contents of TVB-N in the four kinds of ice treatments did not exceed the upper acceptable value within 8 days of storage. After the second day, the content of TVB-N in the samples treated with NEW-ice was significantly lower than that of other treatments(P<0.05). Therefore, SAEW-ice WAEW-ice and NEW-ice had the potential to prevent the quality deterioration of river bass in the storage process, especially NEW-ice, which could be used to maintain the quality of aquatic products.