Abstract: Taking cultured large yellow croaker as the research object,the effects of four thawing methods(natural thawing(NT),static thawing(ST),flow thawing(FT),low temperature thawing(LTT))on the quality characteristics of large yellow croaker after liquid nitrogen quick freezing treatment were studied. The changes of thawing loss rate,water holding capacity,texture,hydration,water solubility,salt-soluble protein and microstructure after thawing were analyzed. The results showed that the changes of water holding capacity,thawing loss rate,hydration and adhesion of large yellow croaker treated with LTT were better than those of the other three thawing methods. FT treatment,thawing time,the content of water-soluble protein and salt-soluble protein,the change of hydration and hardness of large yellow croaker treated with FT were better than those of the other three thawing methods. The thawing time of FT treatment was short,the protein loss was less,the texture index had little effect,and the microstructure was relatively poor.The thawing loss of LTT was low,the water holding capacity and hydration were high,the loss of water-soluble protein and salt-soluble protein was relatively less,and the texture quality of fish meat was relatively good and the microstructure was relatively complete. To sum up,the choice of LTT treatment can maintain the quality of fish meat and better ensure the taste of fish meat,while the cost is too high for actual production in the actual production and application. FT treatment can not only thaw at high rate,but also decrease the cost under the condition of ensuring protein content and fish quality.