The consumption of fish and other marine products has always been an important factor in the economy and in the nutrition of coastal populations. Recently there has been a trend toward increased fish consumption, particularly in school lunch programs (22, 25, 2 7 ) . Fish cookery demonstrations before school lunch personnel in Maine, New Hampshire, Vermont, Rhode Island, and Connecticut resulted in a 59% increase in fish consumption in the sehool lunch program. It is predicted that one result of this campaign Will be an increased use of fish in the area as a whole ( 2 5 ) , which, Considering the high nutritive value of fishery products, should benefit the nutritional status of the population.Available information on the vitamin and amino acid content of fish includes reports on the nutritive value of fish from Michigan waters (19, 22, 23), the levels of certain vitamins in Florida-produced foods (12), and the B-vitamin content of certain marine products ( I , 17). Studies of specific nutrients in certain fishery products have include ascorbic acid (12, 2 4 ) , thiamine (13, 23, 35), nicotinic acid (6, 22, 2 6 ) , riboflavin ( 2 , 25, I S ) , vitamin Blz (10, 26, 30, 34, 3 8 ) , and various amino acids (7, 9, 28, 29, 33). Similar information with respect to the nicotinic acid, riboflavin, vitamin BIZ, and amino acids of various species commonly consumed in New England and other areas is reported herein. Included are certain marine products, such as lobsters, which are of particular importance to the New England area. EXPERIMENTAL PROCEDUREMarket-fresh samples of various species of fish, including shellfish, which are commonly consumed in New England, were analyzed qualitatively for amino acids and quantitatively for nicotinic acid, riboflavin, vitamin BI?, total nitrogen, and total solids. A small number of canned samples was also analyzed.The edible portion of the fish muscle, blended in a Waring blender, was used for analysis. With the small fish, several were blended together. The vitamin analyses were carried out on hot-water extracts (autoclaved) of the blended mixtures by standard quantitative microbiological procedures ( 8 ) , using Lactobacillus arabinosus 17-5 (A. T. C. C. No. 8014) for nicotinic acid, Lactobacillus casei (No. 7469) for riboflavin, and Lactobacillus Zsichmannii (No. 7830) for vitamin Bu. Protein was determined by the macro-Kjeldahl nitrogen procedure on 2-g. aliquots of the blended fish, and moisture determinations were made by heating weighed samples in an oven at approximately 103" C. for 48 hours.