The thermal stability of surimi gel is an important indicator for quality evaluation of the ready-to- eat surimi products. The thermal stability enhancement of surimi gel still remains unresolved， which restricts the development of surimi with the desired quality. In this paper， the various factors affecting the thermal stability of surimi gel such as composition， microstructure and moisture are reviewed. Importantly， the different strategies for thermal stability enhancement and the corresponding mechanisms are also emphasized in terms of physical， chemical and biological methods. The present review may provide the valuable suggestions for the development of surimi products with the desired quality.