Scophthalmus maximus was a kind of dietary supplement and ideal healthy and beauty product. The cold-smoked processing technology of Scophthalmus maximus was studied, and the results showed that the product in best taste had a better colour, thicker odour, more compact tissue, less 3,4-Benzo(a)pyrene and Clostridum botulinum in the condition of smoking time of 7d, salt content of 10%, pickling time of 18h and spices content of 1.0%. The smoking, worthy of promotion, was a complex processing and storing method at the same time of heating, smoking and drying to raise its flavour and added value.