Dried clove powder (Eugenia caryophyllata) was purchased from a local traditional market, while Alfalfa (Medicago sativa) was sourced from natural farming. Water extracts of both cloves and Alfalfa powder were obtained using a Soxhlet apparatus, and the extracts were then freeze-dried. These extracts were utilised as natural antioxidants. Common carp (Cyprinus carpio L.) were purchased from a local market and transported alive to the laboratory. After chilling for 24 hours, fish fillets were removed from the refrigerator and cut into uniform pieces (3×3×3 cm). These pieces were randomly assigned to four treatments for each additive. Fish samples were immersed in 100 ml of antioxidant solution at concentrations of 0% (control), 0.5%, 1%, 1.5%, and 2% of clove, Iranian alfalfa, and local alfalfa extract solutions, respectively, and left at room temperature for one hour. The control treatment (T1) without any supplements showed significantly higher levels of lipid oxidation and pH compared to the other treatments. The addition of 2% clove significantly affected moisture%, showing the lowest value, while significantly increasing water holding capacity%. The cooking loss percentage was significantly higher in the control and Iranian alfalfa treatments compared to the other treatments. The control treatment also showed significantly higher Mb (myoglobin) and Met-Mb% (metmyoglobin) compared to the other treatments. There were no significant differences (p<0.01) observed in terms of flavour, tenderness, or overall acceptability. Iranian Alfalfa and the control treatment were significantly higher (p<0.01) in fish meat colour.