In the present investigation effect of setting on the properties of proteins and gel forming ability from threadfin bream (Nemipterus japonicus) fish mince has been assessed. The term setting refers to obtaining a soft elastic gel upon incubating the fish mince mixed with sodium chloride (NaCl) at less than 40 __ampersandsigndeg;C for a known duration. When the set meat is subjected to heat processing at 90 __ampersandsigndeg;C for 45 min, yields a gel with higher strength. The setting was carried out at a temperature at 35 __ampersandsigndeg;C for different durations. The gel strength of the gel obtained from set meat at 35 __ampersandsigndeg;C for 45 min was found to be 643.8 while obtained from unset meat was 264.5 g.cm. The setting of fish mince was accompanied by decrease in protein solubility, free-sulfhydryl content, Ca2+-ATPase enzyme activity and viscosity.