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Surimi gel added with carrageenan from silver carp (Hypophthalmichthys molitrix) processed by ultrahigh pressure (UHP) and a twostage heat treatment was formed. The gel strength, whiteness and pH values were measured, respectively. The effects of pressure, time and carrageenan addition (mass percentage) on the gelling properties of silver carp surimi were studied. The singlefactor experiments showed that gel strength decreased significantly when pressure was more than 300MPa, while there was no significant change in gel strength when time and carrageenan addition were more than 10min and 0.8%, respectively. The optimum conditions were optimized with orthogonal experiments as follows: pressure of 300MPa, time of 10min and carrageenan addition of 0.8%. UHP treatment conditions had an effect on gel strength in an order of pressure, time, carrageenan addition. This study indicated that UHP treatment with carrageenan addition could well modify the effect on the formation of silver carp surimi gel. 