The high water content and high endogenous enzyme activity of aquatic products make it prone to spoilage and deterioration by microorganisms. Therefore， appropriate pretreatment method is of great significance for maintaining the quality of aquatic products during processing and storage. As an emerging non-thermal food processing technology in recent years， non-thermal plasma （NTP） technology has the advantages of non-destructive， high efficiency and short treatment periods. Besides， compared to traditional food processing technology， NTP can enhance the safety and quality of aquatic products through reducing the allergenicity and the use of nitrite， endowing NTP great potentials in the green processing of aquatic products. However， the free radicals generated by the overtreatment of NTP may induce the oxidative reaction of proteins and lipids， which may have a negative effect on the quality of aquatic products. Therefore， it is necessary to control the operating conditions of NTP during processing. In this review， the working principle of NTP technology are summarized， and the application of NTP in the sterilization and the quality improvement of aquatic products are also emphasized. Finally， the influence of NTP on aquatic product components （lipids and proteins） and their possible mechanisms are proposed， which may provide valuable references for the reasonable and effective application of NTP in the field of aquatic products.