In order to study the effect of thawing methods (microwave thawing, flowing water thawing, normal temperature thawing, and low temperature thawing) on the quality of Ophiocephalus argus, the thawing method that has the least influence on the quality of Ophiocephalus argus was determined by analysing the change of the loss rate of thawing, water holding capacity, myofibrillar protein concentration, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and texture indicators, combined with Fourier infrared spectroscopy and sensory evaluation. It was found that:microwave thawing consumed the shortest time, followed by flowing water thawing, but the rate of succus loss was the largest and the water holding capacity was the weakest after microwave thawing; The results of various indicators after normal temperature thawing were relatively poor; The rate of succus loss was smallest and the water holding capacity was the strongest after low temperature thawing, and TVB-N value and TBA value were the smallest. In addition, the fish chewiness and hardness were better after low temperature thawing, and the sensory evaluation was the best, but the thawing at low temperature took the longest time. The quality of the fish meat after flowing water thawing was second only to low temperature thawing, but the thawing time was about 1/3 of low temperature thawing. Based on the actual production situation and economic benefits, flowing water thawing is more suitable as an industrial thawing method for Ophiocephalus argus. This research can provide a theoretical basis for the raw material processing and processing of Ophiocephalus argus and the development of high-quality products.