Abstract: Currently, it is possible to modify flesh quality of farmed fish though genetic selection of superior strains and controlling diet compositions as well as culture environment. Flesh quality mainly was assessed by external appearance, biochemical compositions, sensory analysis and texture profile as well as muscle cellularity. The present review summarized the flesh quality evaluation methods and manipulation technologies of farmed fish so that some scientific references could be provided for future research in establishment of manipulation and evaluation standards of end product quality of farmed fish.