Three different defrosting methods were employed in order to investigated the change in the amount of the total proteins and the amino acids in the frozen Alaska Pollack. The sample were defrosted (1) in the air of 25$pm$3$^{circ}C$ (2) in the air at the temperature of 4 $pm$ $1^{circ}C$(3) in the flowing water of 22$pm$ $3^{circ}C$ respectively. The samples were quick-freezed at $-23^{circ}C$ and stored for 1 month, 2 months, and 3 months keeping the temperature at $-15^{circ}C$.