Abstract: To explore the effect of high hydrostatic pressure sterilization (HHP) on the physicochemical properties, taste and flavor of large yellow croaker (Larimichthys crocea), Yongdai 1 (Daiqu sp.) samples were subjected to different HHP treatments (200, 250, and 300 MPa, 10 min). The total viable count, color, textural properties, water retention ability, lipid oxidation, biochemical properties of the myofibrillar proteins, flavor nucleotides, and free amino acids were analyzed. In addition, volatile flavor profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that HHP, a treatment of 200~300 MPa, effectively inactivated microorganisms with a sterilization rate of ≥98.10%. No significant changes were observed in surface color and lipid oxidation levels compared to those of the atmospheric pressure treated samples (control group). Muscle color was maintained better in the 200 MPa group, with ΔE 2.90. Treatment at 200 MPa significantly improved the textural properties and water retention ability. Compared to the control group, the resilience of fish muscle increased significantly by 16.92%, whereas cooking loss decreased significantly by 14.35% in the 200 MPa samples. HHP treatment at 200 MPa had fewer negative effects on protein denaturation than treatment at higher pressures. The surface hydrophobicity of myofibrillar proteins exhibited no significant changes compared with those in the control group, whereas the thiol groups content and Ca²⁺-ATPase activity in the 200 MPa samples were significantly increased compared with those in the 250 and 300 MPa groups. In addition, flavor nucleotide, free amino acid, and equivalent umami concentration levels significantly increased after HHP treatment, resulting in an improved fresh and sweet taste. GC-IMS analysis revealed that HHP treatments significantly enhanced the flavor components of L. crocea, particularly characteristic odorants, including alcohols, aldehydes, and ketones, thereby increasing fruity, floral, green, and sweet flavors. Considering both the sterilization efficiency and changes in physicochemical characteristics, taste, and flavor, a pressure of 200 MPa was determined to be most suitable for L. crocea sterilization. These results provide a theoretical basis for the application of HHP in the preservation and processing of L. crocea.