Abstract: The current sales model is inadequate to handle the massive influx of marine bivalves during peak seasons. Intensive processing is essential needed to prevent resource wastage. Disconnecting the adductor muscle from the shell is a critical step prior to further processing. Nutritional quality is a key indicator for evaluating marine bivalves after shucking. To minimize the impact of shucking technologies on nutrient retention, researchers have optimized both non-thermal shucking technologies and thermal processing-based shucking methods. However, the effects of these different techniques on nutritional quality vary significantly. This paper reviews the characteristics, research advancements, and developmental trends of non-thermal and thermal shucking technologies used in marine bivalve processing, and analyzes their impacts on key nutrients in bivalve meat, including proteins, lipids, and carbohydrates. By systematically analyzing shucking technologies and their effects on nutritional quality, this study aims to provide novel insights and technical guidance for related research areas.