Abstract:To study the difference in nutrition and flavor components of Pangasius bocouti fillets and Cynoglos?sus semilaevis fillets，the basic composition，amino acid composition，fatty acid，texture，color，and flavor substances were analyzed.The results showed that the flesh of Cynoglossus semilaevis had higher protein con?tent and lower fat content than that of Pangasius bocouti.The proportion of flavor amino acids in Cynoglossus semilaevis（18.29%）was slightly higher than that of Pangasius bocouti（15.47%），indicating that Cynoglossus semilaevis was more delicious and had higher edibleness.In addition，according to the measurements of fatty acids，Cynoglossus semilaevis enjoyed more polyunsaturated fatty acids，which were good for health.Specifi?cally，the total amount of eicosapentaenoic acid（EPA）and docosahexaenoic acid（DHA）in Cynoglossus semi?laevis（19.02%）was higher than those in Pangasius bocouti（2.39%）.Through texture and color analysis，it was found that the Pangasius bocouti had higher hardness and elastic properties，but lower transparency and brightness.In terms of flavor characteristics，Pangasius bocouti mainly presents aldehydes and a strong earthy odor，while Cynoglossus semilaevis mainly presents fishy odor.The results of this study showed that fatty acids and flavor components could be used as potential indicators for the identification of Pangasius bocouti fillets and Cynoglossus semilaevis fillets.