The meat content of Blue-tailed Cod is 39.21%, the moisture and coarse ash content is 77.16% and 1.79 percent respectively, and the protein and fat content are 17.74% and 2.08% respectively. The total amount of 18 amino acids (TAA) in muscle (dry sample) is 70.68%, and the essential amino acid index (EAAI) is 70.72. Its composition ratio is lower than the egg protein standard, but higher than the WHO/FAO standard. Based on the calculation results of amino acid score (AAS) and chemical score (CS), it is concluded that the first restricted amino acid of Japanese shrimp is tryptophan, and the second restricted amino acid is valine. The total amount of 5 flavoured amino acids (DAA) is 35.71% (dry samples). Japanese prawns have high unsaturated fatty acid content, accounting for 64.04% of the total fatty acids, of which 20 carbon pentaenoic acid (EPA) and docosahexaenoic acid (DHA) are 1.70% and 10.92% respectively, and the content of polyunsaturated fatty acids and EPA and DHA are higher than that of other economic shrimps and Freshwater fish. Iron and zinc content are rich, and harmful elements such as cadmium, chromium and nickel are low.