The chemical composition of 11 species of commercially important fishes belonging to the order Clupeiformes was investigated. The protein, carbohydrate, fat and the water content of the muscle tissue of the fresh fish were estimated. The water content varied from 65 to 75 % of the wet weight. The protein accounted for 15 to 25 % whereas the total carbohydrate was found to be not more than 0.3 %. 3 to 5 % of the wet tissue was found to be extractable fat. The effect of long storage under deep-freeze condition on the composition of the muscle tissue was also investigated. The dark muscle present in certain fishes had a higher carbohydrate content than the white muscle. The salted and sun-dried fish muscle revealed 25 to 35% loss in protein and carbohydrate content whereas the fat content showed only a minimum loss.