Abstract:Fish products are deeply loved by consumers for their high nutritional value and delicious taste.However，due to the high water content and rich nutrients in fish，it is susceptible to microorganisms and endogenous enzymes during storage and transportation，and the quality of the fish will decline or even deteriorate.Therefore，the fish needs to be preserved.The biological preservative combined with frozen preservation is an effective preservation method and has been widely studied and applied.In this paper，the research status of plantderived，animal-derived，and microbial-derived preservatives combined with ice-glazing technology for the frozen preservation of fish was reviewed，and the preservation mechanism was summarized.The research on biological preservatives combined with ice-glazing technology for the frozen preservation of fish was prospected.In order to provide a theoretical basis for fish preservation at low temperature.