Physical and chemical characteristic has been know to have the ability to affect the gel and water binding. The main objective of this research were to know the characteristic of sea water fish and fresh water fish. The special objective of this research were to determine sea water fish and fresh water fish with the best characterizatin and to know the effect of washing on the characteristic of sea water fish and fresh water fish. In this research sea water fish and fresh water fish will be caracterized. Sea water fish and fresh water fish was observe on crude protein, salt soluble protein, water soluble protein, crude fat, non-protein nitrogen, urea content, ash content, water content, texture, whiteness, expressible water, and cooking loss. Bawal and mujair was known to have the best characteristic. The result showed that bawal and mujair were fish with the best characterization. Bawal and mujair have high crude protein level, salt soluble protein, and gel strength. Fish paste from bawal and mujair with washing treatment gave a better result. The result showed that fish paste from bawal and mujair with washing treatment have high salt soluble protein, lower crude fat, and lower water soluble protein.