Abstract: The pikes were lethaled by carbon monoxide and were dead in normal,and were frozen in different speed.By analyzing and comparing the changes of hardness period,moisture disappearing rate,TVB- N,p H and so on,the feasibility of pike which had been storage in partial freezing environment was discussed.Results: When the pike were lethaled by carbon monoxide,the hardness period of fish was postponed more about 120 min than which were dead in normal.Pike's fish freezing point is about-2.5 ℃,so the partial freezing temperature could be identified as-4~-5 ℃.When the pikes were frozen slowly,the moisture disappearing rate was less about 2.4% than which were frozen rapidly.The pikes were lethaled by carbon monoxide and stored in-5 ℃,the freshness of fish could be kept well for a long time.In the 21 th day,the TVB- N of fish was less than 15 mg /100 g,and which was still less than 35 mg /100 g in the 27 th day.