Abstract: Background and Objective: Fish consumption offers important nutrients to all over the world and thus highly contributes to nutrition. Therefore, determining the biochemical composition of different fish species is of great importance to humans, this permits them to know which fish species are of high nutritive value and good for health. This study was therefore, undertaken to determine the biochemical composition, i.e., protein, carbohydrate, fat, amino acids and fatty acids from silver carp (Hypophthalmichthys molitrix). Materials and Methods: The study was carried out for a period of 3 months from Lake Dianshan in Shanghai, China. Forty-five muscle samples were taken and analyzed for their fatty acid, amino acid content and proximate compositions. For calculations used GraphPad prism 5 and MS Excel 2016. Results: The study revealed that the proximate composition of this species was 50% protein, 29% carbohydrate, 12% ash, 5% moisture and 4% fat. Nine indispensable essential amino acids beneficial for human health were present in this species, these amino acids namely in order of abundance were Threonine, Iso-Leucine, Tryptophan, Lysine, Phenylalanine, Valine, Histidine, Methionine and Leucine. The predominant amino acids recorded were proline, threonine, Iso-Leucine and arginine acids. For the saturated fatty acids, Palmitic acid had the highest proportion while Oleic acid was the main monounsaturated fatty acid. Alpha-linolenic, docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids were the dominant polyunsaturated fatty acids. The ratio of n3/n6 fatty acids was 1.15, this value shows that these species meat is optimal for nutritional purpose. Conclusion: Wild silver carp muscle Lake Dianshan had high-quality protein and also contains more essential amino acids and essential fatty acids predominantly EPA and DHA for promoting good health, prevention and healing of diseases in the human body principally DHA, which is associated with neural tissue, in particular the retina, playing an important role in neural development and vision functions. The findings of this study present a challenge to scientists to improve the nutrient quality and chemical contents of the cultured species to consumers.