The aim of this study is to investigate the changes in the nutritional value of the smoked grass carp fillets during refrigerator storage for 35 days. Samples of Fresh grass carp fish (Ctenopharyngodon idella) were brought from aquaculture at Kafer El-Shikh Government, Egypt. The proximate composition and physicochemical assessments of the fresh and smoked fish were analyzed, after preparation (zero time), 10, 20, 30 and 40 days of storage. The results indicated significant differences (p<0.05) in the proximate composition and physicochemical assessments of the smoked and fresh samples. The nutritional value , except moisture, in the smoked carp fillets decreased with increasing storage time. However, the physicochemical quality aspects in the smoked grass carp during refrigerator storage increased with increasing storage time and decreased with increasing salt concentration during different storage time.