In order to understand the influence of ice-storage and superchilling on the quality of Leiocassis longirostris fillets and develop appropriate storage technology，changes in physicochemical，microorganism and texture indexes during storage were investigated. Results indicated that pH value didn't change significantly for two storage methods，whereas the total volatile basic nitrogen（TVB-N） and the microbial population increased gradually with extended storage and superchilling more effectively delayed the changes than ice storage. Water holding capacity（WHC），hardness and springness all declined under both storage conditions and myofiber gaps gradually enlarged in the meantime. Ice storage more effectively slowed down these changes of physical properties. The shelf life of iced and suprechilled channel catfish fillets was 13 days and 19 days，respectively，and as a whole superchilling storage could more effectively inhibit biochemical deterioration than ice storage.
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