Fish samples were treated with high voltage electric field and then stored at 3 ℃ and 10 ℃. Bacterial count, pH and sensory index were measured to evaluate its fresh-keeping effect. It was proved that, the fish treated by high voltage electric field can be preserved longer than that without treatment. The fresh period of the fish preserved at 3 ℃ can be prolonged by 8 days under the following treatment conditions: voltage 5 kV and time 20 minutes. At 10 ℃, the fresh period of the fish can be prolonged by 6 days after treatment at voltage 25 KV and time 20 minutes.