We observed the changes of the pH, K value, TVB-N, total number of bacteria, sensory score, tissue structure, and rupture strength of Paralichthys olivaceus under the controlled freezing point storage, and also compared with the samples under refrigerated conditions. In the course of storage, the total number of bacteria, K value and TVB-N increased, while pH decreased first then increased and speeded up with the increasing temperature. At the end of the shelf life, the rupture strength decreased and the tissue structure deteriorated. Compared with the refrigerated samples, the controlled freezing point storage effectively inhibited the production of microorganisms, thus extended the storage time of P. Olivaceus.