The flavor and taste of fresh aquatic products is the main reason to attract?people to eat raw food.?Ultra-high pressure treatment can ensure safety and maintain the quality of raw food better than heat treatment, therefore it is gradually used in aquatic products’?processing, but too high pressure will cause sensory change. In order to explore the influence of ultra-high pressure on the sensory quality of different aquatic products and obtain the sensory mutation pressure value. In this experiment, the pressure gradient is refined and evaluated by quantitative description analysis. The degree of overall sensory change of the three types of aquatic products is fish> crustacean>shellfish. The pressure is increased, the fish changes from translucent to white, the elasticity, flavor and hardness are increased, the preference score is decreased, the sensory changes of shrimps and shells are small, they are unshelled effectively, each score is improved. The sensory mutation points of all kinds of aquatic products are sea bass (220 MPa)<grass carp (260 MPa)<crisped grass carp, tilapia, salmon (280 MPa)<mantis shrimp (340 MPa)<prawn (360 MPa)<raw oyster, mussel, abalone (>500 MPa), treatment under this pressure can ensure the ?safety and sensory quality at the greatest extent.