The comparative quality and frozen stability (-20°) of common carp (Cyprinus carpi° L.) Fillet and machine minced flesh blocks pack­aged in ice-glaze film or polyethylene bags were evaluated over a 6-months period. Results showed that, the chemical indices of freshness and the bacterial count (TBC and PsBC) showed slightly in­creasing trends in all treatments, but fillets blocks were had much more stability than minced block, specially those which were packaged in ice-glaze film compared with those packaged in polyethylene bags. This cor­responded to the slightly decrease in sensory evaluation for all samples, while fillet blocks were much more desirable than minced blocks, special­ly, those fillet blocks packaged in ice-glaze film.