Shellfish processing products tastes delicious and has high nutritional value， which is deeply loved by consumers. However， the fishy odor of shellfish and its products can also affects the taste and sales of products. Therefore， a deeper understanding of the formation and regulation of fishy taste substances will promote the development of shellfish processing industry to a certain extent. In this paper， the research progress of main fishy odor compounds and their formation mechanism in shellfish in recent years were reviewed， aiming to provide theoretical basis for the regulation of fishy odor compounds in aquatic food and the improvement of flavor quality， which is of great significance for the innovation and enrichment of basic theories of aquatic product processing.