Under the influence of  micro -  organisms and endogenous enzyme，fishi is prone to undergo quality changes in terms  of sense organ，physical and chemical     propertiesand  micro  - organisms，leading to the rapid    putrefaction  and decreased freshness. Therefore the methods used for rapid and nondestructive detection of fish  freshness   are    ofgreat

scientific and practical value  in terms of preservation，storage，and transportation of fis!i     and fis!i   products.Further-more they will    become  an    important  direction for  evaluatingthe quality    of fish in the  future.  In   this    paper， several kinds of  rapid and nondestructive detection methods were introduced for rapidly assessing   the  freshness of fish，inclu-

ding microbiological detection ( enzyme -linked   immunosorbent    technique ( ELISA) and gene chip technology)，the evaluation of tiie flavor ( electronic nose technique， electronictongue technique and olfaction visualization detection technique)   and otiier physical and chemical techniques ( near - infrared spectroscopy metiiod，electrical conductivity andbioelectrical impedance technology as well as computer vision techniques) . Furthermore，brief examples from the research applications of these promising technologies were given. Inthe end， this paper explored the developmenttrends of these methods used for rapid and nondestructive detection of fish freshness in the further. [ Chinese Fishery Quality andStandards，2015，5 (3 ) ：1 -7]