Abstract:Scophthalmus maximus in cooling-chain were made through temporary rearing， gutting， washing， sorting， weighing， packing and storage to study the change of freshness and quality under iced dynamic condi－ tions of cooling chain， the results showed that the Scophthalmus maximus in cooling-chain， with 14-15 days' shelf life， 15-25 points of the two level freshness in sensory scoring， 25 mg/100 g of the two level of freshness standard in TVB-N， could get the sales requirements of iced fish after cooling-chain preservation， storage and distribution logistics conditions in mixed ice with salt storage. its sensory scores can reach， to achieve. The key control points of iced fish determinated through HACCP judgment tree can be further in line with international standards while increasing scientific research combined with the development of industrialization to expand the iced fish market prospects.