This paper reviews the biological hazards of traditional processing method of raw ready-to-eat aquatic products and the effects of seven non-thermal sterilization techniques on microbial inactivation in raw ready-to-eat aquatic products and their quality, to provide useful information for the application of non-thermal sterilization techniques in the processing of raw ready-to-eat aquatic products. Ultra-high pressure treatment, irradiation and DPCD technology have good sterilization effect, but their influence on the quality of aquatic products is different due to the different kinds of aquatic products, process parameters and other conditions. Ultra-high pressure treatment and DPCD technology will reduce the transparency and increase the hardness of fish and shrimp under high treatment intensity, and irradiation will generate peculiar smell of aquatic products under high treatment intensity. stable chlorine dioxide, ozone, acid electrolyzed water and biological preservatives have good antibacterial and bacteriostatic effects and little impact on the quality of aquatic products, so they can be used to extend shelf life and maintain quality.