This study evaluates different pre-slaughter stunning methods for common carp (Cyprinus carpio L.) using behavioral responses and product quality investigations. A total of 32 fish were stunned using CO 2 , clove oil (CL), hypothermia via chilling (HY) and asphyxia (AS) in addition to a control group killed by a percussive blow to the head. Behavioral and quality measurements including pH, rigor mortis and flesh and skin color were used to determine the level of effects on behavior and quality. The results were indicative of aversive behavior associated to asphyxia, CO 2 and a cold shock (chilling). Flesh quality measurements revealed a rapid pH decline and earlier onset and resolution of rigor mortis in CO 2 and asphyxia group compared to clove oil and chilling groups. Using colorimetric assays of skin, asphyxia and CO 2 caused lighter, less red and yellower color with higher Hue. The asphyxia caused darker, yellower flesh with higher Hue and CO 2 caused lighter and yellower flesh with less reddish than other groups. The lowest flesh color saturation was observed in CO 2 group. Regarding to welfare issue and meat quality the less causative pre-slaughter method of aversive behavior which provides higher product quality is clove oil stunning.