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The advantages of high pressure (HP) technology have been widely accepted by researchers in domestic and overseas in recent years. However, research and development on HP processing of aquatic products didn’t attract much attention in last century as compared to that of fruit and vegetable products. Since entering the new century, more and more research work has been done focusing on HP processing of aquatic products. Literature information on HPP of aquatic products was analyzed, including pasteurization, preservation, HP freezing and thawing, shellfish shucking, compound extraction and functional modification. The significance, applications and prospect of these research achievements were introduced and discussed. The main research fields for future development on HP processing of aquatic products were explored and presented.