Abstract:The meat of fish is tender and has a nutritional value because of high protein and low fat，serving as an important food ingredient.However，the fishy substances limit the deep application of fish.The current deep-processing technology of fish cannot completely solve the fishy smell of fish and its products，which restricts the standardization，scale production，and diverse development of fish. The fishy odor formation mechanism of fish and their products was introduced，and different fishy substance detection techniques and feasible deodorization methods were compared，with a view to providing a reference for improving the competitiveness of freshwater products and promoting the upgrading and expansion of high-quality aquatic products.