10.22376/ijpbs.2019.10.1.p1-12 Volume 11 Issue 4 2020 (October-December) The marine fish are extraordinarily nourishing food and are an affluent fish meat source. The measurement of some proximate profiles such as protein, lipids, moisture and pH contents in fresh and dried fishes are often necessary to ensure that they meet the requirements of food regulations in nutrition aspects and commercial specifications. The objective of this work was to analyze the proximate composition of fresh and dried fishes of lessThan i greaterThan Scomberomorus guttatus lessThan /i greaterThan and lessThan i greaterThan Cynoglossus semifasciatus lessThan /i greaterThan . Higher pH and moisture content was recorded in fresh lessThan i greaterThan Scomberomorusguttatus lessThan /i greaterThan (7.1±0.02 and 70.02±0.10%) than the dried samples (6.4±0.13 and 0.61±1.00%). Similarly fresh samples of lessThan i greaterThan Cynoglossus semifasciatus lessThan /i greaterThan had higher pH and moisture content (6.9± 0.11 and 69.54± 0.06%) than the dried samples (6.5±0.09 and 0.57±0.10%). Fresh samples of lessThan i greaterThan Scomberomorusguttatus lessThan /i greaterThan and lessThan i greaterThan Cynoglossus semifasciatus lessThan /i greaterThan had higher protein content (4.4±.010mg/100g and 2.6±0.03mg/100gm) compared to the Likewise highest lipid content was found in fresh lessThan i greaterThan Scomberomorus guttatus lessThan /i greaterThan (1.64±0.08gm) and lessThan i greaterThan Cynoglossus semifasciatus lessThan /i greaterThan (1.3±0.04gm) than the dried samples. Proximate biochemical composition of all species showed that their percentage of protein and fat content are good and can be a food item in parallel to the bony fishes. G.Chitra and B.Dhanalakshmi* Nutritional quality, fresh fish, dry fish, proximate composition 41-45