Effect of freezing and frozen storage on gel‐forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel‐forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at −18C for 180 days significantly (P < 0.01) reduced the gel‐forming ability of common carp meat. Reduction in protein solubility and calcium‐activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel‐forming ability of carp meat is attributed to denaturation of proteins during frozen storage.