To evaluate the physicochemical changes induced during processing, silver carp fillets were cooked in different methods (grilling, frying and steaming). Steaming had no significant influence on protein content of fillets whereas after frying and grilling protein content was increased significantly (P<0.05). Decrease in moisture and increase in fat contents was the most prominent changes in proximate composition. After cooking, protein solubility of fillets decreased as grilled sample showed lower solubility compared to steamed samples. All cooking processes reduced L * value and increased b * value. a * value increased significantly in grilled and fried samples compared to raw samples but there were no significant differences between steamed fillets and raw fillets. Using sensory evolution by trained panelists, the fried samples gained higher acceptability compared to other cooking methods (P<0.05).