Abstract: Sous-vide cooking technique refers to the method of vacuum-packaged food and the food is cooked under the condition of a precise control of cooking temperature and time. Compared to traditional cooking methods,the precise control of heating temperature and time ensures a better maturity and texture of food. Vacuum packaging preserves better nutritional quality and extends the shelf-life of food. This paper reviewed the origin,development process and research status of sous-vide cooking technique at home and abroad and its application in aquatic product processing. Combined with the current problems of this technique in China,the specific countermeasures are listed. The purpose of this research is to provide references for better promoting the application of sous-vide cooking technique in aquatic product processing,developing ready-to-eat aquatic products to meet the needs of consumers and realizing the industrial production of sous-vide cooking aquatic products.