Abstract: In order to study the characteristics of ice crystal formation under different freezing methods and their impact on the quality of Micropterus salmoides, we will explore the changes in the quality of M. salmoides after freezing. Using M. salmoides as the research subject, four freezing methods were applied to fish meat: traditional air freezing (AF), air freezing combined with fluidized ice (AF+I), liquid immersion freezing (LIF), and liquid immersion freezing combined with fluidized ice (LIF+I). The effects of different freezing methods on the quality of M. salmoides were evaluated from multiple dimensions including freezing kinetics characteristics, ice crystal morphology, color parameters, water retention performance, texture profile analysis, pH value, ATP and its degradation product content, and volatile basic nitrogen (TVB-N) value. The freezing method significantly affects the quality of fish. The freezing rate of the LIF group is more than 30 times faster than that of the AF group, resulting in the most intact muscle tissue and the smallest inter-fiber gaps (10.15%). The size of ice crystals is smaller in the LIF group (the average cross-sectional area of ice crystals is 66.12 µm², which is 75.01% less than the 264.60 µm² of the AF group), and the roundness of the ice crystals is higher. The ice crystal cross-sectional area of the AF+I group is 223.34 µm², slightly smaller than that of the AF group but significantly larger than that of the LIF group and LIF+I group. After thawing, the LIF group has lower thawing loss rate, cooking loss rate, and total moisture loss rate. The hardness of the LIF group (586.67 g) is better than that of the AF group (hardness of 492.33 g). Moreover, the ATP content in the LIF group (2.87 µmol/g) is significantly higher than that of the AF group (2.26 µmol/g), while the TVB-N content (1.73 mg/100 g) is significantly lower than that of other groups. The ATP content in the AF I group (2.45 µmol/g) is higher than that of the AF group but lower than that of the LIF group and LIF I group, indicating that fluidized ice somewhat delays the degradation of ATP. The size of ice crystals is a key factor affecting the meat quality of M. salmoides. LIF passes through the maximum ice crystal formation zone at a faster rate, resulting in smaller ice crystals that significantly reduce damage to the cells, thus better preserving the quality of the fish. The research results can provide a reference for the frozen preservation of M. salmoides and have important practical guidance significance for improving the frozen quality of aquatic products.