Abstract:In order to optimize the pickling process of channel catfish， the catfish were treated with wet marinade 1（wet salting 1，WS1），wet pickled group 2（wet salting 2，WS2），saline injection group（SI），ultra high pressure group （UHP），vacuum rolling group （VR），saline injection vacuum rolling group （SI-VR），vaccum-normal pressure breathing rolling group （V-NBR），vaccum-positive pressure breathing rolling group（V-PBR），brine injection-vacuum rolling-ultra-high pressure group （SI-VR-UHP），negative pressure and normal pressure breathing type roll kneading and ultra high pressure group （V-NBR-UHP），and negative pressure positive pressure breathing type roll kneading and ultra high pressure group （V-PBR-UHP）.There were 11 kinds of pickling processes based on sensory evaluation，the weight，taste，odor，texture and overall acceptability of seasoned fish were analyzed to establish a fuzzy comprehensive evaluation system. The results showed that the weight collection of pickling channel catfish quality e-valuated by fuzzy mathematics was X =（taste 0.27，odour 0.20，texture 0.18，overall acceptability 0.35）. The quality of the salted fish was UHP＞VNBR-UHP＞SI＞SI-VR＞VR＞WS1＞WS2＞V-PBR＞SI-VR-UHP＞V-PBR-UHP＞V-NBR.The best production process was ultrahigh pressure treatment （UHP）.The material-liquid ratio was 1：2（g/mL），the pressure was 200MPa，and the holding time was 15 minutes.The comprehensive score under these conditions was 79.208.