Abstract: The liquid smoked process of frozen tilapia was studied in this paper. The sensory evaluation and the measurement of color,textural,acidity and water-holding capacity were used as indexs. A central composite experiment of three factors and three levels,including the additive amount of smoked liquid,liquid smoke time,drying time was designed based on the results of single factor experiments. And the results were analyzed by response surface methodology with Design-Expert 8.0 software. The results showed that the optimum liquid smoked process conditions of smoked tilapia were eucalyptus smoked liquid additive amount of 6%,liquid smoke time of 66 min,drying time of 68 min. The comprehensive mark was 42.25 point which obtained by the parallel verified experiment used the optimum process.