With the improvement of living standards, people have put forward higher requirements for the quality of aquatic products, so it is imperative to develop new processing technologies. Freeze-dried foods cater to this development trend because of their excellent nutritional quality, easy logistics, transportation, and storage and convenient consumption. In this paper, the pretreatment process in the vacuum freeze-drying process of aquatic products (slicing treatment, ultrasonic treatment, immersion treatment, coating treatment, etc.), freeze-drying process parameters (pre-freezing process parameters, drying conditions, etc.), quality changes (sensory, texture, nutrition, flavor, taste, rehydration) and quality prediction model research status were reviewed. The future research and development trend of aquatic product vacuum freeze-drying technology was also focused on. It will provide reference for the research and application of vacuum freeze-drying products.