Low-field nuclear magnetic resonance (LF-NMR), with the advantages of rapid, non-destructive determination and small volume samples requirement, has been widely used in the field of food moisture, protein and fat testing, water retention and texture characteristics determination of meat and food quality detection. Meanwhile, it also has a good prospect in aquatic products quality analysis. LF-NMR technique can detect the moisture content, water activity, three different water distribution states etc. of aquatic products, in favor of researches related to the preservation and storage, and protein gel properties of aquatic products. This paper introduces the basic principles of LF-NMR, systematically summarizes its application in moisture, protein, and fat determination, protein emulsification and gel properties analysis, and quality preservation of aquatic products, as well as applications in non-destructive testing of aquatic products and related characteristics determination, and finally, analyzes its application prospects in aquatic products quality analysis.