Abstract: The catfish samples were divided into the ice-coating group and control group, water holding capacity, p H, volatile basic nitrogen (TVB-N) , texture profile analysis (TPA) were used as the assessment standards for studying the quality changes of catfish which were stored at-18℃ and-25℃ in 90 days. Results showed that the p H, water holding capacity, hardness and springiness of each catfish samples reduced in different degrees with the increase of frozen storage time, while the TVB-N value increased gradually, the indexes of samples frozen at-25℃ changed less than the samples frozen at-18℃ in the same condition, the parameters of the ice-coating group had a smaller change than control group under the same freezing temperature. In summary, freezing temperature had a significant impact on the catfish quality, ice-coating could delay the spoilage of catfish, combine ice-coating and low freezing temperature could maintain the quality of catfish effectively.