Potential roles of Ultra-High pressure in storage properties of whitebait were investigated.The untreated whitebait and Ultra-High Pressure treated whitebait were compared for functional, physicochemical and microstructure characteristics.Crude proteins, total moisture and ash decreased while crude fats increased to some extent along with increasing pressure levels from 300 to 600 MPa.Besides, pH of whitebait increased, which was generally in accordance with the changes of the protein denaturation.