Fish can be of two types according to habitat, i.e. river and sea fish. The content of this study was the comparison of macronutrients between rohu and pomfret. The carbohydrate and protein contents of rohu were higher than pomfret but the fat content was more in pomfret as compared to rohu in the raw condition. These fish were both subjected to conventional cooking methods like open pan dry roasting, boiling, shallow frying and deep frying. The nutrient contents had changed due to the application of cooking methods. Losses of nutrients had taken place in both fish. The carbohydrate and protein contents became higher in pomfret than in rohu after cooking whereas the fat content was higher in cooked rohu rather than in cooked pomfret. The study significantly showed that cooked pomfret was beneficial due to adequate protein and carbohydrate restoration whereas rohu was useful for fat restoration.
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