Under different storage conditions,the muscle moisture,crude fat,pH value,muscle fiber diameter, textural properties,water holding rate,K value,and total volatile basic nitrogen( TVB-N),TBARS of grass carp, bighead,Chinese perch and tilapia were investigated. The four fish were stored in different temperature( 4℃,- 1℃ and- 20℃) for 0,3,6,9,12d. The result showed that,under the same storage temperature,the meat quality became worse with the increase of the storage time,but lower the storage temperature could delay this process. Additionally,the meat characteristics had a direct relationship with the meat quality. The greater of muscle pH value,the smaller of muscle fiber diameter,the lower the water content and fat content,the better quality for the fish meat in the same storage temperature and time.