In Egypt, carp fish produced in large amount from aquatic culture as well as they are cheap in price compared to other fish species. However, its composition as a whole fish didn't appeal the taste of Egyptian consumer because of the presence of fins (small and fin bones) in the fish flesh. In this present work, possibility of producing an acceptable and keep quality new products from minced mixed common and silver carp fish flesh blends (1:1 w/w) namely, i.e. fish kobebah, fish kofta and fish finger by using mixture of spices such as black pepper, rosemary, majoram ... etc, and other...