Changes in some quality indices as moisture (M), total lipid (TL), peroxide value (PV), thiobarbitoric acid (TBA), free fatty acid (FFA), heme iron (HI) and sensory evaluation such as (texture, general appearance, eye, color and odor of gills) in silver carp, Hypophthalmichthys molitrix, were determined during 1, 4, 7, 10, 13 and 20 days ice storage periods. Statistical analysis showed significant decrease in lipid quality of all samples with regard to oxidative and hydrolytic deterioration (P<0.05). Also, sensory evaluation through indices of eye, texture, general appearance, gill odor and gill appearance were recorded excellent to good till 4th and good to acceptable until 10th days.