Abstract: Taking ordinary refrigerator freezing as control group, we explore the quality changes of immersion freezing Pseudosciaena crocea during storage by using quality evaluation indices such as protein content, frozen denaturation degree of protein, water holding capacity, muscle tissue structure and springiness. In the first 2 months, the immersion freezing P.crocea had slow protein denaturation, less protein lost, more uniform ice crystal, less destroyed tissue structure, better water holding capacity and springiness than the control, maintaining better quality. The quality decreased faster after 2 months; at the 6^th month, the immersion freezing P.crocea had no obvious advantages in quality. We suggest the frozen storage time of P.crocea should not be too long (no more than 2 months is appropriate).