In order to study the effects of different thawing methods on the quality of Nemipterus virgatus,0 ℃ water bath,4 ℃ refrigerator defrosting,20 ℃ water soaking thawing and 0 ℃ ultrasonic thawing (160 W,280 W,400 W) were individually used to thaw Nemipterus virgatus that was stored at -20 ℃. Thawing loss rate,cooking loss rate and textural properties were determined. Meanwhile，differential scanning calorimetry (DSC) was used to study protein thermal stability. Raman spectra was used to analyse to protein secondary structure. Microstructure of muscle tissue was observed by optical microscope. The results indicated that the thawing loss rate of Nemipterus virgatus thawed in 4 ℃ refrigerator was the lowest,followed by 0 ℃ ultrasonic (280 W) thawing. After thawing in 0 ℃ ultrasonic (280 W),the microstructure of Nemipterus virgatus was greatly maintained,the protein showed good thermal stability,and the secondary structure of myofibrillar protein changed little. Although protein thermal stability and textured property of Nemipterus virgatus after the 0 ℃ ultrasonic (400 W) thawing were the best,myofibrils were severely broken and the gap of the muscle fiber bundle in microstructure became bigger due to excessively high power ultrasonic waves. Among 4 kinds of thawing methods comprehensively,0 ℃ ultrasonic (280 W) thawing could maintaine the quality of Nemipterus virgatus and exert the least damage to Nemipterus virgatus muscle. It is a recommended method for rapid thawing Nemipterus virgatus.