Seasoned freshwater fish is prepared from components in parts by weight as follows: 70 parts of channel catfish, 80 parts of water, 1.5 parts of welsh onions, 1.5 parts of ginger, 1.25 parts of Erguotou, 2 parts of onions, 0.5 parts of coriander, 1 part of celery, 0.2 parts of dried chilies, 0.5 parts of garlic, 0.1 parts of dried Sichuan pepper, 0.2 parts of pepper, 0.1 parts of cinnamon, 0.2 parts of cloves, 0.1 parts of dahurian angelica roots, 0.2 parts of liquorice, 0.1 parts of perilla frutescens, 0.2 parts of peach blossoms, 0.1 parts of lilies, 0.2 parts of pepper leaves, 0.1 parts of platycodon roots, 0.1 parts of date pits, 0.2 parts of okra seeds, 0.2 parts of dried red bayberries, 0.1 parts of Chinese yams, 0.2 parts of dang shen, 0.1 parts of Angelica sinensis, 0.2 parts of Gynostemma pentaphyllum and 0.1 parts of senna leaves. The raw materials are low in cost, the process is simple, industrial production is facilitated, the added value of fish by-products is increased greatly, and the market prospect is broad.