Three different freezing methods, the liquid nitrogen frozen, plate frozen, ordinary refrigerator frozen, were used to pretreat the fresh Trichiurus haumela. Physiochemical indexes, sensory indexes and scanning electron microscopy (SEM) were determined to investigate the effect of different frozen methods on the quality of Trichiurus haumela during frozen periods.Results showed that TVB - N and TBA values of Trichiurus haumela increased with the storage time increased among all the three methods. Those values of samples treated with ordinary refrigerator frozen showed the fasterst increasing rate, while TVB-N and TBA values of samples pretreated by liquid nitrogen increased rather slowly, After stored for 70 days, the TVB - N values of the samples treated with the three methods reached 0.12 mg/g, 0.18 mg/g and 0.20 mg/100 g, respectively by liquid nitrogen frozen, plate frozen and ordinary refrigerator frozen, thus suggesting that liquid nitrogen frozen could keep the quality of Trichiurus haumela better than the conventional methods. The soluble protein, water holding capacity, sensory quality and whiteness value of Trichiurus haumela declined. while the Ca2 + - ATPase enzyme activity and the total sulfydryl content increased first, and then decreased during storage. But the samples treated by liquid nitrogen showed great advantage compared with the conventional frozen because it could inhibit the protein denaturation. Microscopic scanning electron microscopy profiles revealed that myofibril of Trichiurus haumela slightly damaged by the liquid nitrogen.