Aquatic products are an important source of high quality protein, and their taste mainly characterized by umami and sweet taste, which are favored by consumers. In the past decade, the study on taste of aquatic products has increased continuously, and the research direction has become more focused, extending from the processing to the circulation link. In this paper, the research hotspots on the aquatic products taste were reviewed. The main taste components in aquatic products with diversified taste characteristics were summarized, which included nitrogen-containing organic compounds, non-nitrogen-containing organic compounds and inorganic ions. The key taste-active components of aquatic products generally consist of 10 compounds, including Glu, Gly, Ala, Arg, IMP, AMP, Na⁺, K⁺, Cl- and PO3-₄, but the proven aquatic product types are less. It accounts for 11% of the total aquatic products in the Food and Agriculture Organization of the United Nations. Compared with the environmentally unfriendly and inefficient traditional taste analysis methods of aquatic products, the analysis technologies based on the concept of omics (metabolomics and proteomics) are beneficial to analyze the formation and distribution of the taste components in aquatic products. Evaluation technology based on artificial intelligent can provide good solutions for evaluation and accurate prediction of aquatic product taste. Sensoryomics technology of aquatic product taste based on the combination of multi-technology can further promote the effect of the sensoryomics strategy research of aquatic product taste. In conclusion, this paper would provide a support for the objective and accurate analysis of the interaction mechanism among the aquatic product taste components, and provide a reference for the high-value and large-scale development of aquatic products and promote the development of various aquatic product industries.