The stinky mandarin fish was stored at superchilled temperature(-2 ℃)， and the changes of garlic-cloves shaped meat quality， protein composition and volatile flavor compounds of fish were investigated. The results showed that the garlic-cloves shaped meat turned red after storage for 15 days， the a* value increased from negative (green) to positive (red) and the whiteness decreased significantly. The hardness continuously increased whereas springiness and cohesiveness showed a reverse trend， the overall sensory quality also decreased significantly. The SDS-PAGE results revealed that the sarcoplasmic protein and myofibrillar protein continuously degraded during superchilled storage. The results of GC-IMS analysis showed that a total of 31 kinds of volatile flavor compounds were detected during storage. Octanal， propionic acid， acetoin， hexyl acetate and amyl butyrate continuously accumulated during storage. The content of propionic acid with irritating odor was relatively high， and increased significantly after storage for 15 days， which make against the normal flavor of stinky mandarin fish. In summary， the sensory and flavor qualities of stinky mandarin fish maintained well within 15 days under the superchilled storage at -2 ℃ and began to deteriorate afterwards. The results provides a theoretical basis for the quality controlling of stinky mandarin fish during superchilled storage.