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To comprehensively evaluate the nutritional components of the whole fish and meat quality analysis of four kinds of Mastacembelus armatus (cultured Zengjiang M. armatus, cultured Hybrid M. armatus, cultured Hainan M. armatus, wild Zengjiang M. armatus). The nutritional components, amino acids and fatty acids of the whole fish were analyzed and compared by national standard biochemical analysis methods, and the meat quality indexes were analyzed and compared by texture analyzer. of the four kinds of Mastacembelus armatu, the Wild Zengjiang M. armatus has the highest crude protein content (65.7%), significantly higher than the Cultured Hybrid M. armatus (57.8%) and Cultured Hainan M. armatus (56.0%). The Cultured Zengjiang M. armatus (61.9%) is next, with a crude protein significantly higher than that of the Cultured Hainan M. armatus. The crude fat content of the whole fish is lowest in the Wild Zengjiang M. armatus (17.2%), significantly lower than that of the Cultured Hainan M. armatus (29.7%). There are 15 kinds of amino acids in the whole fish, and the composition and content of amino acids are basically the same of four kinds of Mastacembelus armatus. Essential amino acid index and total umami amino acid content of Wild Zengjiang M. armatus were the highest (295.74, 25.50), followed by Cultured Zengjiang M. armatus (256.61, 24.04). The fatty acid composition of the whole fish of four kinds Mastacembelus armatus is similar and rich, and all contain 19 kinds of fatty acids. The total fatty acids, total unsaturated fatty acids and total essential fatty acids of the Wild Zengjiang M. armatus were higher than those of the other three ; hardness, cohesiveness, chewiness and adhesiveness of Zengjiang M. armatus (including cultured and wild) are lower than the other two. Among them, the comprehensive evaluation of crude protein content, essential amino acid index, total unsaturated fatty acid, total delicious amino acid and texture index of Wild Zengjiang M. armatus is higher than that of the three cultured M. armatus, and Cultured Zengjiang M. armatus is the best among the three cultured M. armatus, indicating that Zengjiang M. armatus (including cultured and wild) not only has better taste and flavor, but also has higher nutritional and edible value. [ABSTRACT FROM AUTHOR]