Information concerning the chemical composition of freshwater fishes is useful to ecologists and environmentalists who are interested in determining the effects of changing biological/environmental conditions on the composition, survival, and population changes within fish species. It is also valuable to nutritionists concerned with readily available sources of low-fat, high-protein foods such as most freshwater fishes, and to the food scientist who is interested in developing them into high-protein foods while ensuring the finest quality flavor, color, odor, texture, and safety obtainable with maximum nutritive value.