The breaking force of silver carp （ Hypophthalmichthys mollitrix ） and Alaska pollack （ Theragra chalcogramma ）sufimi gel heated by microwave and water-bath was measured respectively. Then the gel-forming rate of different heating methods and the activation energy under microwave were calculated and compared. Energy absorption of the samples heated by different methods was also calculated and compared. The results indicated that, （ 1 ） their gel-forming rate during microwave heating was quicker than that heated by water-hath, and under microwave heating the gel-forming rate of different fish surimi was different. （2） under microwave heating, the activation energy that freshwater fish silver carp needed was larger than the seawater fish Alaska pollack, and the activation energy of their corresponding composite surimi was less than the sunplex surimi. It was closely related with their myofibriUar protein＇s heat stabilities and their content. （3） compared with water-bath heating, the surimi samples absorbed the same or less energy during microwave heating, while the breaking force of the gel was larger instead. Microwave heating showed more advantages.