This study was carried out to determine the characteristics of common carp surimi. In Australia, common carp (Cyprinus carpio) is an environmental pest, strongly coloured (dark-muscle fish), large (2-3 kg), low cost (AUD 2.5/kg) and not highly valued as it is every where else. Surimi could add value to carp, but the colour would have to be modified as surimi manufacturers prefer white coloured flesh. So, firstly the efficiency of Hydrogen peroxide (H2O2; 1-3% v/v) solution at alkaline side of pH (7.0-11.5) on whitening of light fillets of common carp was examined. The whiteness (L*-3b*) of surimi produced from treated (3% H2O2, pH 8.2) common carp light fillets was significantly (p less than 0.05) greater than that of threadfin bream surimi and was not significantly different to that of Alaska pollock. Based on a temperature sweep test, a similar pattern in G of tested surimi was observed which started at ca. 47?C and was completed at ca. 73-74?C. However, thread fin bream kamaboko showed better texture profile characteristics (hardness and gel strength) than that of the other kamaboko tested. To improve the quality of common carp surimi and kamaboko, alternative methods were applied such as modified conventional method (MCM), alkaline-aided method (AAM) and pH modified method (PMM) and the resultant surimi and kamaboko were compared with those produced by the traditional method (TM). In MCM each washing cycle was followed by a centrifugation step for a more effective dewatering and removal of sarcoplasmic proteins (Sp-P). Kamaboko prepared from MCM was whiter and had significantly (p less than 0.05) improved textural characteristics (hardness and gel strength) than that from TM, AAM and PMM. Furthermore, SEM of surimi and kamaboko showed higher number of polygonal structure/mm2 in the gel matrix of MCM kamaboko, as a result of more cross-linking of the myofibrillar proteins, than that recorded for TM, AAM and PMM samples tested. Finally, this study examined the effect of adding common carp sarcoplasmic proteins (Sp-P) on the gel characteristics of threadfin bream surimi and kamaboko. Based on the temperature sweep test, the depths of the valley in the G thermograph of the gels decreased as the concentration of added Sp-P increased from 5% to 35%. Storage modulus (G) of the gels showed greater elasticity in the samples with added Sp-P compared with the control samples without added Sp-P. Furthermore, the breaking force and breaking distance and consequently gel strength of the resultant kamaboko were improved, significantly (p less than 0.05) with added Sp-P. Thus, added Sp-P did not interfere with the gelling of myofibrillar proteins during sol-gel transition phase and was associated with textural quality enhancement for the resultant kamaboko. However, the addition of freeze-dried Sp-P from the dark muscle of the carp decreased the whiteness of the resultant surimi. Furthermore, the gel strength could not be associated with either the number of polygonal structures/mm2 or the area of the polygonal structures.