In this study, biochemical, bacteriological, and sensory changes of ice stored (0 ˚C) grass carp (Ctenopharyngodon idella) were investigated. Whole, ungutted fish were stored in insulated ice boxes maintaining a 1:2 fish ice ratio and analyzed periodically at every 3-day interval. On a fresh matter basis, moisture, crude protein, crude lipid, and ash content of grass carp during ice storage varied significantly (P < 0.05). The initial pH value of 6.76 increased to 7.05 on the 12^th day of ice storage. Throughout the storage period, total volatile basic nitrogen and thiobarbituric acid reactive substances values were increased. K-value also increased from 2.32% to 68.74% within 12 days. Aerobic plate count and total psychrotrophic count suggested that the fish was safe for human consumption until the 9^th day of storage; a similar acceptance period was also revealed by the result of sensory evaluation. From the evidence, it can be concluded that the shelf life of ice stored C. idella was 9 days in an insulated ice box with the above-mentioned fish ice ratio.