Abstract: To develop ready-to-eat shark skin products, the air-frying process conditions for shark skin were optimized. Using shark skin as the raw material, with texture characteristics and color changes as indicators, the moisture content of the shark skin was controlled through pre-drying, and optimal pre-drying conditions were subsequently determined. Orthogonal experimental optimization, based on single-factor experiments, was conducted to study the effects of alkaline solution concentration, alkali soaking time, air-frying temperature, and air-frying time on shark skin quality. The results revealed that the shark skin exhibited expansion when the moisture content was controlled within the range of 30% to 60%. The optimal air-frying process conditions for shark skin were determined as follows: pre-drying temperature of 80 ℃, drying time of 90 minutes, alkaline solution concentration of 15 g·L⁻¹, alkali soaking time of 10 minutes, air-frying temperature of 150 ℃, and air-frying time of 14 minutes. Under these conditions, the shark skin displayed the best expansion effect, uniform color, and favorable crispness and tenderness. This study aims to provide a theoretical basis for the production of air-fried ready-to-eat shark skin products.