To develop high-quality prefabricated conditioned fish products， silver carp was selected as the research subject. The basic chemical composition， texture features， color， rigor properties， and sensory scores of silver carp fillets were measured under different bleeding methods （neck artery， tail artery）， bleeding water temperatures （4，10 ℃）， and bleeding durations （0，0.5，1.0， 1.5 h）， so as to investigate the influence of different bleeding treatments on the quality of fresh carp fillets. The bleeding treatment significantly reduced the fat content， peroxide value， and lipoxygenase activity of the fillets （P<0.05）， while significantly increased the whiteness （P<0.05）. There was no significant difference in acid value and lipase activity between the artery bleeding group and the neck artery group； however， the peroxide value and lipoxygenase activity in the tail artery bleeding group were lower than those in the neck artery bleeding group. Compared with the hit slaughter group， bleeding slaughter significantly increased the hardness， elasticity， and chewiness of fresh silver carp fillets. The tail artery bleeding slaughter group exhibited higher levels of hardness， elasticity， and chewiness than those in the neck artery bleeding slaughter group. In comparison to bleeding water at a temperature of 10 ℃， bleeding water temperature at 4 ℃ from the tail artery resulted in increased elasticity， chewiness， muscle water-holding capacity， and total free amino acid content in fresh silver carp fillets， as well as a lower peroxide value. Additionally， as the duration of bleeding increased， there was an initial improvement in the sensory quality of fresh silver carp fillets， followed by a decline. The sensory comprehensive score of the fillets peaked at a bleeding time of 1 hour. The above results indicated that the bleeding methods， water temperatures during bleeding， and bleeding durations significantly affected the quality of fresh silver carp fillets. Tail artery bleeding at a water temperature of 4 ℃ for 1 hour significantly improved the edible quality of fresh carp.