High hydrostatics pressure (HPP) is a kind of non-hot food processing technology with good development prospects that has emerged in recent years. This paper, in combination with literature reports at home and abroad, systematically described the effects of HPP on pathogens, spoilage microorganisms, endogenous enzymes and quality characteristics of aquatic products, and revealed that, in the preservation of aquatic products, HHP has a good effect on preventing foodborne safety problems caused by pathogens and quality deterioration caused by spoilage microorganisms and endogenous enzymes, maintaining and improving product quality, and can prolong the storage period and improve the sensory quality to different degrees. However, the research also showed that HPP may cause some negative consequences like discoloration, protein denaturation and maturation, which will affect the quality of aquatic products. Therefore, how to optimize the process conditions (treatment pressure, holding time, pressure mode, etc.) of HPP based on characteristics of raw materials, microflora, chemical composition and structure of specific aquatic products is a key issue that should be addressed to give full play to the advantages of HPP and avoid adverse changes in the quality during treatment, and the main research focus and direction for application of the technology in preservation of aquatic foods.