African catfish (Clarias gariepinus) is a freshwater fish that has been widely cultured all over Thailand because of its easy farming, fast growth, large body size and high flesh yield. However, there is no available commercial catfish products due to the presence of fishy off-flavour and high unsaturated fat content that may cause consumer unacceptance and storage difficulties. The purpose of this research was to study the effect of washing of fish mince on quality changes during storage of frozen fish finger and fish burger at -18 ? C for 5 months. The samples were determined for quality changes at 0, 1, 2, 3, 4 and 5 months. It was found that the chemical composition, i.e., moisture, fat, protein and ash contents, of washed mince decreased significantly (p <0.05). The pH and TBAR of the washed mince were decreased, while the amount of soluble protein or myofibrillar protein was increased (p <0.05). The fish finger products have good nutrition as follows:- the moisture, fat, protein and ash contents were in the ranges of 40.84-43.88, 32.45-35.67, 12.84-13.53, and 1.42-1.74 %, respectively as the storage time (at -18 ? C) increased. The soluble protein contents is likely to decrease and the TBARS value is likely to increase. Therefore, mince washing could improve keeping quality of frozen fish finger.