Abstract: Based on a dynamic characteristic of heat transfer in fish cold processing, with the objective function of the cold processing time, the relationships among freezing rate, freezer temperature, air velocity, f ish category and f ish size were analyzed and studied, according to a non..unique character of f ish thermophysical properties. It pointed out that it is feasible to consider the amount of heat released in the zone of maximum crystallization as a major foundation for matching refrigeration capacity, and to calculate product load with three..stage method instead of enthalpy difference method. A method was put forward to match energy by changing air velocity in time and to maintain freezer temperature steadying according to different f ish propert ies so that it can save energy on the precondition of maintaining essential freezing rate and pledging f rozen product quality.