Ultrasonic technology is a new processing technology, which has the characteristics of good repeatability, short time and high efficiency. And it can improve the quality and prolong the shelf life of fish. On the basis of ultrasonic working principle, this paper describes the effects of its application on different processes (extraction, drying, freezing, thawing, and sterilization) on the quality of fish. At the same time, this paper expounds that the ultrasonic technology is insufficient in practical application of fish processing, aiming to provide the basic reference for the research on fish processing and improve the utilization rate and economic value of fish.