The ready-to-eat leisure food-seasoning sliced Tetraodontidae was developed based on Tetraodontidae. Using the sensory qualities including color, taste, flavor and texture as evaluation indicators, and the experiments on the 3 single factors (amount of sugar, amount of salt, and amount of soy sauceas) as the basis, the seasoning and preparation processing technology was optimized by response surface methodology. Under the optimum process conditions, the best sterilization time that met the commercial sterilization requirement were determined according to the sensory scores and texture characteristics. Experimental results showed when the amount of sugar, amount of salt, and amount of soy sauceas are 6.7%, 4.0%, and 4.2% respectively, and 85.1% liquid spices, the predictive sensory score was up to 8.15 and the actual sensory scoring was 8.40. The best sterilization time was determined to be 15 minutes. The study showed that the prepration processing technology for the ready-to-eat leisure food-seasoned sliced Tetraodontidae is feasible and laid the foundation for other aquatic products.