The study evaluated the nutritional quality of farmed and wild river puffer fish. Farmed fish had higher moisture content, while wild fish had stronger muscle. Both types had similar levels of fat, protein, and ash. Farmed fish had more IMP, which affects taste, while wild fish had stronger muscle. Both types had similar fatty acid levels. Glutamic acid, aspartic acid, lysine, and leucine were high in both types, while cystine, histidine, methionine, and tyrosine were low. Taurine and lysine were the most abundant free amino acids. Overall, there was no significant difference in texture, flavor, or overall acceptance between farmed and wild river puffer fish.