Abstract: Percentage, composition and nutritional value of the meat portion of Pomoxis nigromacufatus were determined. The results showed that the fish contained 64.23±0.53% of edible meat with 15.4% crude protein, 0.8% crude fat, 78.69% moisture, and 1.26% ash. On a dry basis, the meat contained 63.94% hydrolytic amino acids (AAs), of which 26.29% were the 7 essential AAs (EAAs) contributing 41.12% of the total AAs (TAAs). The ratio of TAA to non-EAA was 0.7 suggesting its EAA profile met the FAO/WHO standard for high quality proteins. In terms of AA and chemical scores, the first limiting AA in the meat was identified to be valine; and, the second limiting AAs, phenylalanine and tyrosine. The EAA index was 79.14, and 4 flavoring AAs accounted for 25.39% in the dry matters. The ratio of flavoring AA to TAA was 39.71%. Five fatty acids were detected, of which 33.75% were PUFA, and 17.5% DHA. It appeared that the meat from P. nigromacufatus was flavorful, rich and balanced in AA content, abundant in PUFAs and DHA, and considered feasible for further promotion and utilization as food.