Waterbinding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70, 75, 80, 85 and 90°C. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80^oC, and the variant B at 75°C. In both variants of carp meat gels slow increase of WBA and HW with rise of temperature to 80°C was established. Silver carp meat gels have had better WBA than control gels (beef and poultry meat), and carp meat gels have better HW, but somewhat worse WBA than control gels. In gels of variant A of silver carp meat the highest module of elasticity (6.862 N/cm²) was found at thermal treatment at 85°C, but statistically significant differences in relation to other temperatures were not established. In variant B, with the rise of temperature, the module of elasticity increases; statistically significant differences were established among gels treated at 70^oC and others. Differences between variants A and B were statistically significant at all examined temperatures. Meat gels of silver carp have significantly lower module of elasticity compared to control gels. Under conditions of our experiment the module of elasticity of carp meat was below measuring limit.