Ethyl ester fish oil mainly enhanced the gel strength by enhancing the hydrophobic interaction between proteins and conduced to the formation of disulfide bonds， and did not enhanced the endogenous TG enzyme. In order to determine the effects of ethyl ester fish oil with different additive amount on the gel quality of surimi were studied and gel strength， texture profile analysis (TPA) parameters， whiteness， water-holding capacity and volatile flavor component were used as the indicators of gel quality. The mechanism of action was preliminarily studied by using the intermolecular forces of protein and SDS-PAGE. When the addition amount of ethyl ester fish oil was 1.2%， the sample had the maximum gel strength and the highest texture characteristics， while the whiteness decreased. As the addition of ethyl ester fish oil increasing， the loss of unsaturated fatty acids were increasing during the heat treatment process. Ethyl ester fish oil could increase the fishy flavor of surimi gels， but it is still acceptable. The FTIR results show that the ethyl ester fish oil has no effect on the structure of surimi gel protein. Therefore， adding 1.2% ethyl ester fish oil could effectively improve the gel quality of surimi. The results can provide a theoretical basis for the production of high-quality surimi products.