Abstract: To improve the processing technology of swim bladder products and optimize the sous-vide (SV) process for enhancing the quality of ready-to-eat swim bladder while reducing the deterioration of its palatability during thermal processing, this study investigated Ctenopharyngodon idella swim bladder as the research material. Using the traditional boiling process (100 °C, 5 min, CK) as the control group, the effects of SV conditions (temperatures of 70, 75, 80 °C; times of 15, 30, 45 min) on the sensory characteristics, physicochemical properties, and microstructure were investigated. The results showed that the ready-to-eat C. idella swim bladder treated by SV at 75 °C for 45 min achieved the highest sensory evaluation score. Texture profile analysis revealed decreased hardness, increased adhesiveness and springiness, with springiness increased by 28.57% compared with the CK group. The collagen content increased by 12.51%. In terms of color, the L^* value increased, the a^* value showed little change, and the b^* value decreased. Compared with traditional boiling, SV treatment effectively reduced moisture migration and cooking loss during processing. In vitro simulated digestion experiments showed that the particle size of the digestion products in the SV group was significantly smaller than that in the CK group. Fourier transform infrared spectroscopy analysis indicated that the ready-to-eat C. idella swim bladder processed by different methods retained the triple-helix structure of collagen to a certain extent, with the SV group exhibiting a more ordered structure than the CK group. Scanning electron microscopy further revealed that traditional boiling caused obvious pores in the microstructure of ready-to-eat C. idella swim bladder, whereas the SV group presented a more intact and compact microstructure. In conclusion, SV processing C. idella swim bladder at 75 °C for 45 min can effectively inhibit quality deterioration during processing, and improve the edible quality and microstructural integrity of the ready-to-eat C. idella swim bladder product. The findings of this study can provide a theoretical basis for the processing of swim bladder products and the comprehensive utilization of other freshwater fish byproducts.