Investigations of textural parameters of vacuum, protective gas atmosphere (MAP), and at air ambiance packed fresh carp (Cyprinus carpio L.) farmed in Latvia were carried out. The samples of carp were stored at two different temperatures (0 +- 0.5 and +4 +- 0.5 ºC) applying three different types of packaging – vacuum, MAP, and wrapping at air ambiance. Gas mixture used for MAP consisted of 40% CO2 and 60% N2. Samples were analyzed before packaging (day 0) and after 2, 4, 6, 8, 11 and 14 storage days. Textural parameters – hardness and shear force were evaluated by texture analyzer TA.XT.plus (Stable Micro System Ltd.). Two instrumental methods were applied for evaluation of textural properties. One method was based on compression test, using spherical probe, 25.4 mm in diameter (type P/1S), and measuring the hardness of the fillet and other method was based on cutting the fillet with a blade (type HDP/BSK) and measuring the shear force. The instrumental hardness and shear force of fresh carp fillets decreased during storage time. Texture variables significantly correlate with storage time, respectively, r = -0.723 and r = -0.748, the hardness and shear force. The storage time, temperature and packaging type with probability of 95 % substantially influence the textural parameters of carp fillets (P is less than 0.05).