Abstract: Application of different thawing technologies in shrimps, crabs, mollusks and fish were summarized, and effects of each thawing methods on sensory, physical, chemical and microbial indexes of aquatic products were detailed on basis of summarizing principle of thawing methods of common aquatic products． Results showed that traditional thawing technology was suitable for most aquatic products, which was the most commonly used thawing method at present． However, there were some shortcomings, such as long thawing time, low efficiency and serious microbial pollution． New thawing technology had short thawing time and could reduce microbial pollution, especially for some large and high value aquatic products, but cost and energy consumption were higher． Compared with this, combination of traditional and new thawing technologies could reduce negative impact of a single technology to a certain extent． At the same time, further research is still needed on cost and safety．