Puffer fish has a long history of food culture in China. Its taste is extremely delicious. It is rich in protein,amino acid and unsaturated fatty acid,but low fat content. Therefore,it can be used as a good dietary source for people. Earlier,puffer fish was forbidden to be sold and eaten for its highly toxic tetrodotoxin. As the breeding,tetrodotoxin controlling,and detoxification technologies developing,the domestic and internal market for puffer fish is gradually opening. Therefore,the economic value of puffer fish is gradually improving. We summarized the nutritional value of puffer fish,reviewed the research progress on puffer fish’s flavor,toxin,storage and processing. Meanwhile,we put forward the future research direction and developing trend of puffer fish,to provide a scientific reference for the development and utilization of puffer fish and its industry development in China.