The effect of storage temperatures (such as 10, 4, 0 and -3 ℃) on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated. The changes in TVC, dripping loss, cooking loss, electric conductivity, TVB-N, K value, biogenic amines and total amino acid were studied. Combined with sensory evaluation, it could be concluded that with the extension of storage time, water hold capacity decreased, and electric conductivity, TVB-N, K value, total amino acid, and TVC increased. The change rate of every index decreased by the decreasing of storage temperature. The biogenic amines accumulated during the storage period of cadaverine, putrescine and tyrosine, and only a small amount of spermine was detected. Low temperature could significantly inhibit the information of biogenic amines. Shelf lives of cynoglossus semilaevis gunther were 8 d, 13 d and 15 d at 10 ℃, 4 ℃ and 0 ℃ respectively. Compared with 10 ℃, 4 ℃ and 0 ℃, -3 ℃ could extend shelf life with 19 d, 14 d and 12 d respectively. The results showed that decreasing storage temperature can obviously prolong the shelf life of cynoglossus semilaevis gunther.