The work aims to introduce the influencing factors of frozen storage quality of fish, the measures to deal with the deterioration of fish quality and the research progress in recent years at home and abroad, so as to provide reference for optimizing frozen storage technology and maintaining frozen fish quality in the future. The researches on the factors affecting the frozen fish quality at home and abroad were summarized, and the effects of ice crystal growth, protein degradation and fat oxidation of frozen fish on fish quality were introduced to summarize the methods to inhibit the deterioration of fish quality. First, the formation, growth, melting and repeated freezing-thawing of ice crystals would damage fish cells and lead to protein denaturation in the frozen storage and transportation. Second, endogenous proteases would promote protein degradation after fish death, and change the texture of fish, thus affecting fish quality. The last, the rich fat in fish would be oxidized during storage and transportation, which would seriously affect the flavor and taste of fish with the extension of storage time. Frozen storage and transportation technology can effectively maintain the freshness of fish. To better preserve fish quality, it is also necessary to combine with other preservation technologies for compound preservation.