The improvement of gelling performances of spanish mackerel (Scomberomorus niphonius) surimi and composed surimi by ultra-high pressure pretreatment was investigated.Spanish mackerel surimi and composed surimi (adding 5%-15% concentrate tomato juices) were subjected to ultra-high pressure pretreatment (100-500 MPa, 30 min) and the gelling performances including microstructures, springiness, cohesiveness, hardness, chewiness and whiteness of surimi were evaluated in this study.