Abstract: This study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying. Physicochemical and flavor characteristics were further analyzed to reveal the quality attributes. The results showed a decreasing trend in the moisture content and an increasing trend in the fat content and b^* values for all cooked fish. The sensory properties of Wuchang fish were optimal after 5 min of deep frying, 55 min of roasting, and 45 min of air frying. In contrast, roasted fish exhibited a higher moisture content and L^* value, resulting in a shiny and tender texture; deep-fried fish showed higher chewiness and yellowness value, but it had a higher fat content and lipid oxidation degree. Air-fried fish had a golden color and crispy taste and a lower fat content and lipid oxidation degree. Further analysis of the flavor characteristics of fish showed that roasting maximally retained free amino acids, whereas air frying performed better than the other cooking methods in maintaining higher polyunsaturated fatty acid content. In addition, among the 60 identified volatile compounds, aldehydes contributed significantly to the flavor of grilled Wuchang fish, with the highest content observed after air frying. Correlation analysis results showed that aldehydes were significantly and positively correlated with lipid oxidation and fatty acid degradation (P<0.001). In summary, air frying has significant advantages in maintaining the nutritional value and improving the quality of Wuchang fish. This study provides a reference and theoretical basis for flavor formation in Wuchang fish using different heating methods. Novel insights into the industrial development of prefabricated grilled fish are also provided.