Surimi is a product from minced fish that has been leached and prevented from denaturation and deterioration during frozen storage by adding cryoprotectants. Surimi is generally produced from underutilized species of marine fish the purpose of value adding. In this study, tilapia and sardine which are species of freshwater and marine, respectively, were used as raw material. Tilapia stored in ice (0°±2°C) for 0, 1, 4 and 6 days and sardine stored in ice for 0, 2, 5 and 9 days were used to determine the effect of freshness on the product quality. In addition, surimi was also produced from frozen fish stored at -18° to -20°C for 1, 2 and 3 months. Reducing agents namely cysteine, mercaptoethanol and sodium metabisulfite were also used at the concentrations of 0.05, 0.08 and 0.10% to investigate the effect on the quality of frozen surimi. It was found that surimi from tilapia stored in ice for 0 days, with TVB of 6.07 mg% and K-value of 55.69% provided the best quality product. The sensory score of this surimi texture was 8.88, which meaned very elastic and the gel strength was also the highest, at 291.52 gm.cm. Surimi from tilapia stored in ice for 1 and 4 days yielded acceptable product with the sensory score of 8.79 and 8.21 and the gel strength, 231.34 and 189.96 gm.cm. respectively. On the storage study, it was found that freshly prepared surimi from all freshness levels were rated highest in quality. Quality of surimi from fresh fish was highly accepted for all storage period. The sensory score and gel strength of surimi made from frozen tilapia stored for 1 month were 7.99 and 561.65 gm.cm. and were significantly higher (P≤0.05) than those made from frozen tilapia stored for 2 and 3 months. Cysteine and sodium metabisulfite at the concentration of 0.10% were effective in improving the quality of surimi made from frozen fish. The average sensory score recorded for these products were 7.90 and 7.59 while the gel strength were 673.57 and 480.25 gm.cm. respectively. After frozen storage of surimi for 1, 2 and 3 months, it was found that sensory scores of the surimi with added reducing agents were significantly better (P≤0.05) than those without the reducing agents. The textures of surimi from fresh sardine stored in ice (0°±2°C) for 0, 2, 5 and 9 days and that from frozen fish (-40°±2°C) stored at -18°C to - 20°C were not accepted by the taste panelists. Neithere the gel strengths of surimi nor that of its product was measurable.