Abstract: Thermal processing is a traditional food processing technology, and hot boiling is one of the important methods. After being boiled, the fish tissue will become fragile and the structure will be loose, which is bad for the edible quality of the fish. This paper summarizes the research progress on the effect of hot cooking on the texture of fish meat in recent years, deeply analyzes the mechanism of the texture change, and combines the principle of texture change expounds the methods of maintaining the texture of fish meat by improving protein thermal stability, muscle water retention and muscle gel properties. Then it puts forward the research direction of combining new food processing technology with traditional processing methods to improve the boiling resistance of fish meat in the future, so as to provide reference for the texture preservation technology and edible quality control of fish during hot boiling.