Abstract:The freezing point and freezing characteristics in different parts of three kinds of groupers were compared in this paper.And the reasons of the differences were analyzed according to the nutritional components.The results showed that the freezing point of♀E.fuscoguttatus×♂E.lanceolatus，Epinephelus coioides，Epinephelus areolatus were-0.7℃--1.7℃，-0.6℃--1.2℃，-0.7℃--1.3℃，respectively.The dorsal muscle of♀E.fuscoguttatus×♂E.lanceolatus have the highest water content（77.65%）and the lowest fat content（6.44%，dry weight），so it has the highest freezing point（-0.8℃），the least freezing velocity（0.4℃/min），and the longest time to pass through the zone of maximum ice crystal formation.In dorsal muscle of E.areolatus，the water and fat content were 73.64%and 20.45%，and the freezing point was-1.3℃.In abdomisal muscle of E.areolatus，the water and fat content were 71.53%and 22.02%，and the freezing point was-0.9℃.The freezing velocity in dorsal muscle of E.areolatus was 0.8℃/min，which was the fastest.The time of passing through the zone of maximum ice crystal formation in dorsal muscle of E.areolatus was 27min.These results indicated that the water and fat content in muscle affected the freezing characteristics of groupers.The freezing rate is fast，and the band formation time is short through the maximum ice crystal when the tissue has the lower water content and higher fat content.