Abstract: Nemipterus virgatus is one of the favorite marine fish in China. It is often required for the green and low-carbon surimi production for national food security. This study aims to investigate the effects of precision feedback microwave heating (PFMH) on the gel properties of Nemipterus virgatus surimi. A systematic analysis was conducted to measure the gel strength, water-holding capacity, textural properties, whiteness, moisture distribution, microstructure, protein distribution, and protein secondary structure of the surimi gels under different temperatures and heating durations of PFMH. Two-stage water bath heating is the control. The results indicated that the gel strength increased by 58.21% (6 855.66 g·mm) in the surimi gels heated by PFMH at 85°C for 1 min, compared with the control group. The gel strength of surimi gels treated at 80°C and 90°C was lower than that of the control group. The hardness, chewiness, and adhesiveness of surimi gels treated with PFMH at 80°C and 85°C were enhanced by 12.70% to 36.39%, 6.37% to 22.04%, and 8.56% to 25.37%, respectively, indicating the high texture properties. There was no discernible color difference, although the whiteness of the surimi gels treated with PFMH decreased by 2.11% to 6.44%. The water-holding capacity of surimi gels treated with PFMH increased by 1.25% to 9.18%, indicating the strong binding between proteins and water to effectively reduce the water mobility. Low-field nuclear magnetic resonance and imaging revealed that the relaxation times of surimi gels treated with PFMH shifted significantly to the left, compared with the control group. The reddest imaging colors were observed in the samples heated at 85°C for 1 min and at 80°C for 3 min, indicating the highest proportion of immobile water. The PFMH was used to lock moisture within the surimi gels, thus promoting a uniform distribution of water. Furthermore, microstructural analysis showed that the surface of surimi gels treated with PFMH was smoother than that of the control group, indicating a denser network structure and more orderly pores. The surimi gel treated under PFMH at 85℃ for 1 min exhibited the smallest pores with uniform distribution. The highest Df value was 1.969 5 in the surimi gel heated at 85°C for 1 min, indicating a more compact and uniform microstructure to effectively retain moisture. Confocal laser scanning microscopy showed that the more dispersed particles of protein were obtained in the surimi gel than in the control group. But there was a more uniform distribution of protein and the consistent particle size in the surimi gel treated at 85℃ for 1 min. The protein secondary structure reduced the α-helix content to 38.22%, while increasing the β-sheet content to 32.49% after the PFMH treatment at 85°C for 1 min. The more ordered morphologies of the protein secondary structure effectively facilitated the transition of protein conformations toward a more structured state. Therefore, the PFMH heating also improved the surimi gel quality to reduce the wastewater discharge. The findings can provide theoretical references and technical support for the deep processing of Nemipterus virgatus.