Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation and degeneration degree were serious, while the thawing-loss rate only increased significantly with the increase in temperature (P＜0.05). A total of 17 amino acids were detected. The contents of total amino acids, umami amino acids and bitter amino acids were significantly increased and then decreased with the extension of transportation time (P＜0.05), but temperature had no significant effect on the contents (P＞0.05). The main volatile substances of pomfret were aldehydes, hydrocarbons and alcohols, and the content of aldehydes in the high temperature transport group was significantly decreased, while the content of hydrocarbons was significantly increased (P＜0.05). Conclusion: The transportation of frozen semi-dried pomfret at lower temperatures can reduce the rate of protein degeneration and the rate of protein and lipid oxidation while also enriching the pomfret's flavor.