In order to study the effect of different liquid nitrogen freezing temperatures on the quality of seasoned grass carp fillets, the grass carp (Ctenopharyngodon idellus) were seasoned by vacuum dipping and frozen with liquid nitrogen at -60℃, -80℃, -100℃ and -196℃. The results showed that the liquid nitrogen freezing temperatures had a significant effect on the quality of conditioned grass carp fillets. With the decrease of the freezing temperature of liquid nitrogen, the freezing rate of the seasoned grass carp fillets increased significantly, and the hardness, chewiness, and salt-soluble protein content of the seasoned grass carp fillets increased, while the thawing loss rate and the cooking loss rate decreased. Moreove, the texture characteristics, cooking loss rate and salt-soluble protein content of grass carp fillets frozen by liquid nitrogen spraying at -80°C were not significantly different from those frozen by liquid nitrogen spraying at -100°C and liquid nitrogen dipping at-196°C, but significantly higher than those frozen at -18°C and -60°C. Furthermore, the conditioning treatment could improve the stability of the quality of grass carp fillets after freezing and thawing, and the quality stability of the grass carp fillets seasoned for 6 hours was the best. It was concluded that the grass carp fillets seasoned for 6 hours and frozen at -80 °C in liquid nitrogen showed high qualities.