The study focused on the preservation of economically important common carp Cyprinus carpio L. by Glazing and evaluated the characteristics and properties changes in nutritional composition during fresh and frozen flesh at (–18± 2) °C compared to fresh fish (before treatment in glazing solutions). Fish samples were subjected to four treatments, including treatment control (non-treatment), immersion in drinking water, 5% table salt solution, and 5% white vinegar solution T1, T2, T3, and T4 respectively, measurement of their quality as well as suitability for human consumption, for three months 30, 60, and 90 days. The results of the statistical analysis showed at a probability level of p<0.05 decreased moisture, protein, and fat contents in T1 and T2, while T3 and T4 showed preservation benefits over 90 days. Ash contents increased with extended freezing in all treatments. Caloric content from protein and fat exceeded that of the fresh sample, suggesting potential nutritional losses during frozen preservation. The reason for maintaining nutritional (moisture, protein, fat, ash, and Caloric content) value may be due to the synergistic effect of the glazing materials. However, the study identified a 5% table salt solution and white vinegar as ideal glazing materials for preserving the nutritional value of fish. In conclusion, storage of these fish species for up to 90 days did not adversely affect their nutritional value.