Colossoma macropomum is a neotropic fish with relatively high nutrient content and rapid growth. Clarias graphienus is one of the best freshwater fish which has high nutrient content, rapid growth and strong durability. Surimi is a fish’s concentrate protein product that has bone, fat, and other water soluble content that is removed, washed by water and used cryoprotectans. Washing frequency and using alkaline solution can reduce water soluble material such as sarcoplasmic protein, enzyme, and fat. Alkaline solution also can increase the white color of surimi. Composition is needed due to the limited number of fish in Indonesia’s ocean despite the high diversity of fish species. Cold water is used to wash surimi, and to minimize the denaturation of protein. Gel formation process requires a high amount of protein, and low fat content. Parameters of surimi were measured are the whiteness and gel strength. The higher value of whiteness and gel strength indicate the better quality of surimi. The best Colossoma macropomum’s surimi was obtained by three times washing, and the best Clarias graphienus’s surimi was obtained by using 0.25% NaHCO3 and three times washing. The best composition was made of 50% Colossoma macropomum’s surimi which is mixed with 50% Clarias graphienus’s surimi. Chill storage caused changes in the characteristics of surimi. There was no interaction of storage’s time and type of surimi that influenced in gel strength, whiteness, pH, TPC, TVBN and WHC. Moisture content, folding test, teeth cutting, and Salt soluble protein occurred and influenced by interaction between the storage’s time and type of surimi.