The present study was undertaken to investigate the total lipid and protein concentration comparatively in Labeo rohita during ice and salt storage. Among Indian major carps, Labeo rohita is highly preferred fish having good commercial value, taste, good looking and white colour of the meat. Icing and salting methods are extensively used in India due to lower coast. During preservation, protein and lipid concentration in fish are changed. On this view, it is noted that the mean concentration of protein and lipid were 60±78.1, 120±10.06, 94.07±55.96 and 130±0.76, 110±34.77, 70±0.07 in fresh, chilled and salted fish respectively. The observations were found that protein and lipid concentrations were decreased as preservation time increased. The total protein and lipid concentrations were higher in iced storage fish. Therefore, icing method is comparatively better than salting.