The work aims to provide theoretical references for further optimizing the freezing method of aquatic products and improving the quality of aquatic products during freezing storage. The effects of ice crystals on protein, lipid, texture characteristics, color, smell and other sensory qualities of aquatic products were introduced.Ice crystals with large volume and uneven distribution formed during freezing caused irreversible damage to the quality of aquatic products. The methods effectively inhibiting the effects of ice crystals on the quality of aquatic products in during freezing were summarized, including ultrasonic-assisted freezing technology, high-pressure treatment technology, adding antifreeze, etc., and the development of freezing technology was prospected. In order to better restrain the damage caused by ice crystal formation, in the follow-up research, apart from optimizing the existing freezing technology and developing new freezing technology, it is possible to combine different technologies to seek better synergy. In addition, at present, most of the new freezing technologies are in the experimental stage, and it is still necessary to deeply explore the mechanism and optimize the technological parameters of different technologies.