Aquatic products are favored by consumers because of their delicious taste and rich nutrition， which belong to the allergic food recognized by the Food and Agriculture Organization of the United Nations and the World Health Organization， and they may be contaminated by foreign allergens during processing， transportation and storage， resulting in increasingly serious food safety problems caused by aquatic food allergy， which seriously restricts the development of the aquatic industry. Therefore， identifying the allergens in aquatic food and using appropriate detection techniques to detect and monitor them are conducive to preventing the occurrence of aquatic food allergies and diseases. In this paper， the main allergens in aquatic food， as well as the research progress of nucleic acid detection technology based on gene level， immunoassay technology based on protein level and mass spectrometry detection technology were summarized， which provided a theoretical basis for enriching the comprehensive understanding of aquatic allergens and their detection methods.