Background:　Freezing-induced　damages　on　seafood　are　pervasive　problems　that　result　from　physical　and　biochemical　changes　during　the　freezing　process.　The　formation　of　ice　crystals　is　the　main　indirect　trigger　of　these　changes,　including　oxidation　and　aggregation　of　proteins,　and　lipid　oxidation.　The　increasing　concerns　over　the　safety　and　low　efficiency　of　traditional　cryoprotectants　(sucrose,　polyols　and　phosphates)　require　the　development　of　novel　and　healthy　alternatives　with　high　cryoprotective　ability.　However,　the　present　cryoprotectants　with　ice-binding　or　stabilizing　functions　alone　may　not　achieve　the　desired　cryoprotection　of　frozen　seafood.　Hence,　cryoprotectants　with　dual　functions　(ice-binding　and　stabilizing　ability)　have　been　proposed　for　frozen　seafood,　and　have　shown　great　potential　to　achieve　the　desired　cryoprotection　levels.　Scope　and　approach:　Here,　we　review　the　physical　and　biochemical　changes　induced　by　freezing,　which　contributes　to　the　development　of　cryoprotective　strategies　for　specific　target.　Aiming　at　spur　development　of　ideal　cryoprotectants　that　combine　ice-binding　ability　and　component　stabilizing　properties,　we　comprehensively　discuss　the　structural　basis　of　the　present　cryoprotectants,　including　ice-binding　proteins,　antifreeze　peptides,　polyphenols,　nanomaterials,　and　factors　influencing　their　activity.　Key　findings　and　conclusions:　This　review　comprehensively　outlines　considerations　for　achieving　ideal　cryopreservation　of　frozen　seafoods　by　combining　ice-binding　and　stabilizing　functions　in　cryoprotectants.　Polysaccharides　and　nanomaterials　are　potential　candidates　for　developing　ideal　cryoprotectants.　However,　further　research　is　needed　to　optimize　material　selection　and　design　hence　improve　cryoprotection　performance.