Objective To investigate the effects of different freezing and thawing cycles on the physicochemical properties and quality of silver carp fish bladder.Methods Fresh silver carp fish bladder was used as the research material. The trends of water retention, color difference, textural properties, basic nutrient content, and microstructure of the fish bladder were analyzed under different freezing-thawing cycles.Results As the number of freeze-thaw cycles increased, the cooking swelling rate, brightness value, yellowness value, hardness, cohesion, adhesiveness, collagen content, and total protein content of the silver carp fish bladder all decreased significantly (P<0.05), with reductions of 45.52%, 10.90%, 48.99%, 47.45%, 13.56%, 58.04%, 10.54%, and 4.57%, respectively. The decreases in moisture, fat, and ash content were relatively low. The thawing loss rate and color redness value both increased significantly (P<0.05), by 4.80% and 140.72%, respectively. The microstructure of the silver carp fish bladder gradually deteriorated and broke down during the repeated freezing-thawing process.Conclusion Based on the quality deterioration during the comprehensive freezing-thawing process, limiting the freezing-thawing cycles to no more than five can effectively preserve the characteristics and quality of the silver carp fish bladder.