The objective of this study is to investigate the storage quality of fish at different e-commerce logistics termination temperatures, thus to promote the development of agricultural e-commerce. The channel catfish was slaughtered, vacuum sealed and quickly frozen. When the core temperature of frozen fillets was stabilized at -18 ℃, samples were then used for e-commerce logistics simulation, until different e-commerce logistics termination temperatures (0, 4, 8 ℃) were obtained for in parallel comparison. Afterwards, these samples were re-frozen at -18 ℃ for 5 months. The physicochemical properties (pH, color, water loss rate, shear force, trimethylamine content, TBA value, TVB-N value and K value) and protein properties (protein solubility, total sulfhydryl group content, carbonyl group content and surface hydrophobicity) of channel catfish meat were measured each month at different termination temperatures. After 5-month frozen storage, the water loss rate, shear force, carbonyl group content, surface hydrophobicity, trimethylamine content, TBA value, TVB-N value and K value of three groups of catfish fillets all increased significantly (P<0.05), while the protein solubility and total sulfhydryl group significantly decreased (P<0.05). Besides, during frozen storage, the increasing rates of trimethylamine content, TBA, TVB-N and K value of samples followed this order: 8 ℃>4 ℃>0 ℃. After frozen storage for 5 months, reduced water retention, hardened meat, increased degree of protein denaturation, decreased freshness and processing quality of catfish fillets are observed at different e-commerce logistics termination temperatures of 0, 4, 8 ℃, but the fillets could maintain second-grade freshness and are still edible. Besides, the e-commerce logistics termination temperature of 0 ℃ is the best to delay the quality deterioration of channel catfish fillets during frozen storage, with 4 ℃ worse and 8 ℃ the worst.