Abstract: In order to investigate the effect of precooling before slaughter on the quality of fish fillets during ice storage, we treated fresh Micropterus salmoides at different precooling temperatures (15 ℃, 10 ℃ and 5 ℃) for 0.5 h, and then killed and preserved them in ice. The physicochemical (pH, TVB-N, K value and TBA value) and microbial (TVC) indices were measured on 0^th, 3^rd, 6^th, 9^th, 12^th, 15^th, 18^th and 21^st day, respectively. The results indicate that precooling treatment at 15 ℃ could better retain the quality of M. salmoides during ice storage and stabilize the sensory quality of its muscle. Besides, it could inhibit the growth of bacteria and the increase of TVB-N, K value and TBA value. The precooling extended the shelf life of M. salmoides fillets up to 3 d during ice storage comparing with the control group.