The paper aims to study the effect of compound seasoning on the storage quality of Lateolabrax japonicus fillets, and provide theoretical guidance and technical support for the preservation of Lateolabrax japonicus. The pepper, cinnamon, aniseed, liquor, ginger, salt and their combined seasoning liquid are used to impregnate the Lateolabrax japonicus fillets. The freshness and texture indexes of the fillets are measured during the refrigerated storage under 4 ℃. The results show that the freshness and texture indexes change of the fish fillet slow down after treated by single seasoning liquid. Especially, the change of microbial growth, pH, thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) value are effectively delayed after treated by cinnamon. After treated by compound seasoning, all the freshness indexes are improved, meanwhile, the free water content is significantly reduced the water holding capacity (WHC) is 8% higher than untreated fish fillets, which improves the water holding capacity of fish. In short, the combination of 6 kinds of seasoning has synergistic antibacterial effect, and its preservation properties are the optimal. The protein decomposition and fat oxidation of the fish are effectively delayed by the compound seasoning, and extend the shelf life to 12 d.