The invention relates to a method of fine processing of puffer fish. Firstly, puffer fish is cleaned and treated to remove blood, and then the detoxication treatment is performed by cutting off the fish fins, the mouth, the skin, the eyes, the gill and the viscera. Secondly, the edible part treatment is performed and comprises head, body and bone treatments. Further, the blood, the mucosa, the mucilage, the subcutaneous tissue, the fin, the skin, the mouth, the eyes, the gill and the viscera produced in the process are collected and placed in a dish for inedible parts. Finally, the treated muscle, head, rib and spinal bone are soaked in clear water for 3-6 hours at 0-2 DEG C (the soaking water is replaced for 3 times) and then placed in a dish for edible parts. The method reduces tetrodotoxin and inedible parts to the greatest extent, ensures the safety and sanitation of the processed puffer fish products, and ensures the safety and stability in edibility of puffer fish after long-term preservation.