Threadfin bream (Nemipterrus spp.) used in these studies caught by trawler in the gulf of Thailand, had average count 10 fishes per kilogram, average length 18 centimetres, pH and TVB were 6.48 and 21.6 milligrams per 100 grams, these fish were classified as moderate freshness. Three different forms of fish were prepared for frozen storage. The result showed that deheaded and gutted fish had less change of salt soluble protein, pH, TVB and moisture content than the other form of fish during 40 days of frozen storage. The studies of storage time of raw materials for surimi production showed that deheaded and gutted fish stored for 20 days at -18 degree C when made to surimi, the resulted surimi had salt soluble protein, gel strength value and color a little lower than surimi made from fresh fish. Only the grade of folding test were the same. Therefore to improve the gel forming ability of surimi made from frozen storage fish, ascorbic acid was added at 0, 0.1 and 0.2% by weight during mixing process of surimi made from 40 days frozen storage fish. The gel strength of surimi with 0.1% ascorbic acid was 34% higher than the sample with no ascorbic acid, and there were less increase in redness due to frozen storage.