Abstract: The volatile components of different parts of grass carp were analyzed in this paper, and the process of ginger in removing the smell of grass carp was studied, which provided scientific basis for the process in removing fishy smell of freshwater fish.Odor and volatile composition in different storage conditions ( 25 ℃ and-4 ℃) were measured by solid phase microextraction ( SPME) coupled to gas chromatography-mass spectrometry ( GC-MS) .It indicated that alcohols and aldehydes made more contribution to volatile substances at room temperature, alcohols and other types took more in frozen fish. The reduction of aldehydes indicated the inhibition of freezing on oxidation.In this paper, the effects of different ginger extracts, the ratio of material to liquid, the effect temperature and the time of action on the smell of grass carp were investigated, and the process of removing the smell of grass carp was optimized.Finally, the peak area of the unpleasant odorous substance was 2.13 ×10⁷, and the removing effect was the best when the ginger water extractd the fish at solid-liquid ratio 1∶ 3 for 30 min at 15 ℃.