With the development of surimi processing industry， consumers of surimi and surimi-based products quality requirements are getting higher and higher. Water is the highest content in the surimi and surimi products. The level of moisture content and its presence status directly affect the quality of surimi and surimi products. The presence status of water in surimi and surimi products includes free water， bound water and immobile water. The influencing factors include processing methods and different additives， including rinsing methods， heating methods， ultrahigh pressure， ultrasonic methods， and starch， glutamine transaminase， tea polyphenols， soybean protein， phosphate and gluten. Determination methods of water are atmospheric drying method， holding water， low field nuclear magnetic and so on. In this paper， the water content and presence status， influencing factors and determination methods of surimi and surimi products were reviewed. It is hoped that the quality of surimi and surimi products can be controlled.