Carp is becoming a raw material for processing with increasing frequency. At the same time, knowledge regarding processes occurring in the meat of this species of fish during storage is limited. The work presents changes in the quality parameters of carp fillets during seven–day storage on ice as well as long–term freezing at a temperature of –30°C. The results of measurements showed a significant fall in the pH value over the first 24–h period following slaughter (6.58 to 6.41). After seven days, the average reaction of the tested fillets amounted to 6.47. What has been observed is a linear (r²=0.99) growth in the K–value freshness index from 3.8% immediately following slaughter to 52.6% after seven days of storage on ice, which is mainly the result of the systematic fall in the IMP concentration and an increase in inosine. No significant changes were noted in total fat content (1.41% to 1.77%) nor in saturated (0.37% to 0.41%) and monounsaturated fatty acids (0.77% to 1.00%) during the course of storage on ice and frozen. Only the content of polyunsaturated fatty acids was significantly lower following a period of freezing (from 0.13% to 0.02%; p<0.001).