The restructured fish product of Tilapia (Oreochromis niloticus) and Haruan (Channa striatus) were subjected to non-setting and setting at 40°C for 0.5, 1, 1.5 and 2 h followed by heating at 90°C for 30 min. Changes in mechanical properties (puncture test), expressible water (EW) and colour (whiteness) were evaluated. The rheological properties of restructured fish were analysed by dynamic rheological measurement from 20 - 90°C. Setting resulted in higher hardness for 0. niloticus and C. striatus (p<0.05). Setting at 40°C for 1 h also decreased the amount of expressible water in both fishes (p<0.05). On the other hand, the whiteness of all samples subjected to setting were higher than that of the non-setting samples after cooking (p>0.05). Storage moduli (G) on temperature sweep analysis for all samples were higher than loss moduli (G"). An increase in time of setting also improved the storage moduli (G). These results suggest that setting temperature of 40°C for lh provided better textural properties, expressible water and appearance (colour) of O. niloticus and C. striatus gels.