Abstract: Shellfish products, which have high nutritional value, delicious taste and unique flavor, are loved by consumers. However, their fishy odor hinders the development of shellfish industry. Therefore, the determination and deodorization of fishy odor compounds from shellfish has become one of the hot spots of researchers. In this paper, the determination methods including sensory evaluation, electronic nose, and headspace gas chromatography-mass spectrometry of fishy odor compounds from shellfish, as well as deodorization technology such as physical, chemical, and biological methods are reviewed. Furthermore, the future research direction of deodorization technology of shellfish is prospected. Because the relationship between the fishy odor compounds and sensory characteristics of shellfish has not been deeply studied, and the nutrients are easy to be lost in the traditional liquid deodorization technology, it will be the focus to explore the deodorization mechanism from the molecular structure level and develop efficient and non-destructive deodorization materials and technology in the future.