As one of the most important economic fishes in China, Lateolabrax maculates, with high annual output, considerable profit and delicious taste, is loved by consumers all over the country. Lateolabrax maculates is rich in nutrients, protein, polyunsaturated fatty acids and trace elements. Therefore, it is easy to be spoiled. That is to say, it is very important to apply appropriate preservation techniques to extend shelf life and maintain its nutrition and flavor. The research progress of preservation technology of Lateolabrax maculates in recent years is summarized in order to provide reference for the further research of preservation technology of Lateolabrax maculates. Up till now, preservation technology of Lateolabrax maculates has included irradiation, ultra-high pressure, low temperature, preservatives, packaging technology, combined preservation and so on. It was found that before the storage of Lateolabrax maculates, irradiation was better than ultra-high pressure treatment for better sterilization and less influence on the sensory quality. During storage, super chilling was a good choice for lower cost than ice storage and better preservation than cold storage. As for the temperature change during transportation of Lateolabrax maculates, preservatives can reduce the damage caused by temperature change, which also reduced the cost to maintain the certain temperature. In future, there will be more biological preservatives and compound preservatives to be used. Besides, modified atmosphere packaging and active packaging have a significant effect on maintaining the freshness of Lateolabrax maculates, which needs more research and development. Finally, it can be concluded that freshness-keeping technology will develop towards combined preservation which will be more efficient, safe and economical.