The processing of animal aquatic products are not only to solve the problems of freshness preservation and flavor improvement， but also to solve major food safety issues caused by allergic reactions of aquatic products. This paper reviewed the various allergens and their characteristics in animal aquatic products and introduces the research progress of food processing technology including the enzymatic hydrolysis processing， ultra-high pressure processing， irradiation processing， Maillard reaction， microbial fermentation in reducing allergens of aquatic products， and compare individual limitations. The application of combined technology is discussed reduce allergen with an aim to produce and process low-sensitivity or desensitization products.