This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{circ}C$${pm}$0.5 and 25$^{circ}C$${pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{circ}C$${pm}$0.5 and 25${pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{circ}C$${pm}$0.5 and 25$^{circ}C$${pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.