<p>Freezing can reduce the storage temperature of food and inhibit the growth of microorganisms, thereby extending the shelf life of food. Ice crystal formation during freezing causes tissue damage and nutrient loss, impacting food quality. The number and size of ice crystals formed during freezing or freezing are closely related to water migration. Therefore, understanding the migration of water during freezing is crucial. This paper reviews the water distribution at the cellular level and discusses the mechanism of water migration caused by freezing from temperature gradient, ice crystal, and food composition. The size and quantity of ice crystals, freezing rate and time, freeze–thaw process and other factors affecting water migration are introduced in detail. Finally, the freezing methods and new freezing technologies affecting water migration are introduced, as well as their specific applications in food. These applications all involve controlling the migration of water to improve the quality of frozen products. It has been found that emerging freezing technologies such as ultrasonic assisted freezing, magnetic field assisted freezing, electric field assisted freezing, high pressure assisted freezing and the use of cryoprotectants can control the migration of water. It may be possible to improve the quality of frozen food by combining the freezing methods with the new freezing technologies, and provide a reference for the practice and research of the food industry.</p>