In order to provide theoretical guidance for producing liquid smoking sturgeon fillets, the liquid smoking processing technology and effects of liquid smoking process on the quality of sturgeon fillets were studied. The type and concentration of liquid smoke, smoking time and drying time of liquid smoking process were optimized. The results indicated that desirable sensorial characteristics with intense and pleasant taste were acquired when diped in 5% hawthorn kernel smoked flavor II for 3h and dried at 85℃ for 2h. Microbiology, moisture content, crude protein, crude fat, salt content, pH value, total volatile basic nitrogen (TVB-N), benzopyrene and volatile components were determined to evaluate the effect of liquid smoking process on sturgeon fillets. The results showed that total viable count was reduced from 2×103 CFU/g to 5×102 CFU/g and the relative content of phenolic compounds was increased from 0.89% to 8.62% during the process. Meanwhile, the moisture content was decreased and crude protein content and crude fat content were increased. In addition, theliquid smoked sturgeon fillets contained no pathogenic bacteria and 0.22μg/kg benzopyrene. The results suggested that the liquid smoking processing technology of sturgeon fillets should be proposed in market promotion for the products, and it meets national standards in microbiology and benzopyrene with desirable taste.