To evaluate the effects of different thawing methods on the edible quality of Micropterus salmoides and select the optimal thawing method, changes in the edible quality of fish meat thawed by different methods and that of fresh fish meat were compared by measuring basic physicochemical indexes such as water-holding capacity and texture properties and by evaluating flavor. The results showed that the fish meat thawed by water bath had the best water-retention capacity, with the water-retention rate reaching 81.10%, and the brine-thawing group had the highest thawing loss rate (P<0.05), reaching 13.83%. The water migration of fish meat in the water-bath thawing group was close to that of the fresh fish group. No significant difference was observed in pH values among the different thawing groups (P>0.05). In terms of textural properties, the brine-thawing group was closer to the fresh fish group, followed by the water-bath thawing group. The sensory scores of the water-bath thawing group and ultrasonic thawing group were higher (40.70 and 39.85, respectively), whereas the brine-thawing group exhibited the lowest sensory score (37.85). The contents of total amino acids, umami amino acids, and sweet amino acids in the fish meat of the water-bath thawing group were the highest (251.79, 162.44, and 56.43 μg•g-1, respectively), and this group also exhibited higher contents of 5′-inosinic acid (20.70 mg/100 g) than the other thawing groups. The organic acid contents were significantly lower in all thawing groups than in the fresh fish group (P<0.05). In conclusion, under the premise of ensuring edible quality, water-bath thawing is more suitable for thawing Micropterus salmoides.