Abstract:Frozen is a common method for prolonging the shelf-life of aquatic products.Frozen aquatic materials must be thawed before further processing，and thus proper thawing method is essential in reducing the quality changes of the products during processing.This review summarized different thawing methods and their characteristics，advantages and disadvantages as well as outlined their effect on the quality of aquatic products including sensory attributes，water holding capacity，microstructures of myofibril，protein denaturation and lipid oxidation，to provide theoretical guidance for optimal thawing method based on different aquatic materials.