Fresh Channa argus was used as raw material to make fish soup under normal pressure and high pressure respectively. By measuring the nutritional components， color， taste substances and other indicators， combined with sensory evaluation， the effects of different thermal processing methods on the nutritional components and edible quality of fish soup were explored. The results show that compared with the traditional thermal processing method， the soluble solids content and crude protein content of high-pressure treated fish soup reach more than 4%. The content of mineral elements Na and K reached more than 8 000 mg/L， and the content of Ca and Mg reached more than 1 000 mg/L； The total amount of hydrolyzed amino acids reaches more than 300 mg/L. Among them， the contents of essential amino acids and hydrolyzed amino acids were about 6 times and 3 times higher than those of normal pressure treatment respectively. Under high pressure treatment， the total amount of free amino acids and the content of umami amino acids in fish soup increased by more than one time， which was consistent with the result of electronic tongue umami detection. Although the fish soup treated by atmospheric pressure has better aroma and higher acceptability， its taste and nutritional components are inferior to those of fish soup treated by high pressure. To sum up， the high-pressure treated fish soup can better maintain the nutritional performance of Channa argus. The fish soup is more fragrant and more popular with consumers. Its application in the preparation of fish soup can help to realize the full utilization of Channa argus resources， improve the resource utilization rate and economic benefits.