To study the effects of micro-flowing water treatment on the crucian carp flesh quality,the main nutritional components,taste characteristics,odour characteristics,and volatile components of the pond-cultured crucian carp (Carassius auratus gibelio) flesh processed by the micro-flowing system were measured after different treatment durations (0-9 d).The results showed that the micro-flowing water treatment hardly influenced the moisture,crude protein and crude fat contents in cultured crucian carp flesh(P>0.05),whereas it had significant effects on the ash,muscle glycogen,total sugar content in fish flesh as well as on the taste,odour and sensory scores (P<0.05). With the extension of micro-flowing water treatment time,the glycogen and total sugar contents significantly decreased while the ash content significantly increased (P<0.05). According to the results of electronic tongue and electronic nose detection,the micro-flowing water treatment can significantly change the taste and odour characteristics of crucian carp flesh. As the micro-flowing water treatment time extended,the content of odour volatiles in the flesh of the crucian carp significantly decreased,and the representative flavor substance in the fish significantly increased. Meanwhile,the odour,taste,texture,and the sum scores of steamed fish were also greatly raised. The sensory score of the crucian carp flesh processed for 7 d was higher than that of samples processed for 0 d,1 d,3 d,and 5 d. However,there was no difference between the samples processed for 7 d and 9 d with micro-flowing water treatment. In summary,the short-time micro-flowing water treatment (≤7 d) hardly affected the crude protein and crude fat contents of crucian carp flesh,but it could remarkably improve the flesh quality of crucian carp with the most suitable treatment duration (7 d).