The work aims to extend the sales cycle of aquatic products, maximize their nutritional quality, and promote the development and industrialization of frozen storage and processing technology for aquatic products. The mechanism of ultrasound assisted immersion freezing and its impact on the formation and growth of ice crystals as well as the preservation and processing of aquatic products were summarized and reviewed. The ultrasound assisted immersion freezing could effectively improve the freezing efficiency, reduce the size of ice crystals, shorten the freezing time, slow down the protein denaturation and lipid oxidation rate of aquatic products, improve the quality structure of aquatic products and maintain their nutritional value, which was an effective way to freeze aquatic products. Ultrasound assisted immersion freezing technology can solve the problems existing in the freezing process of aquatic products to some extent, providing support for the industrialization of aquatic product freezing technology. The ultrasonic assisted immersion freezing technology has certain shortcomings in terms of its mechanism of action, applicability, and attenuation in specific environment. It is necessary to further elaborate on its mechanism of action to provide support for the development of intelligent freezing equipment.