Actual manufacture operations of Pseudosciaena crocea were simulated and the effect of different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃) on shelf life and quality of Pseudosciaena crocea during ice storage were discussed by analyzing the indexes of sensory, microbiological and chemical changes. Sensory evaluation indicated that different pre-chilling temperatures (2 ℃, 10 ℃ and 18 ℃)of Pseudosciaena crocea resulted in different shelf-life, being 23 days, 20 days and 17 days, respectively. In the same storage period, sensory quality of Pseudosciaena crocea at pre-cooling temperature of 2 ℃ and 10 ℃ was exhibited without difference, and no significant difference in microbial number and TVB-N value (P > 0.05) was found,. Pseudosciaena crocea pre-cooled at 18 ℃ showed lower sensory quality but higher microbial number andTVB-N value than the samples pre-cooled at 2 ℃ and 10 ℃. Significant difference among them (P <0.05) was found. Sufficiently pre-chilling (below 10 ℃) was important for maintaining the quality and extending the shelf-life of Pseudosciaena crocea.