The researchers studied the flesh ratio and nutritional composition of muscle in a fish called Ancherythroculter nigrocauda. They found that the fish's body is made up of 70.74% flesh and only 1.40% gill. The muscle is mostly water (80.97%) with protein (15.92%), fat (1.11%), and other nutrients. The energy content is 4.37kJ/g, and it contains essential amino acids needed by humans. The amino acid content is stable, with threonine and valine being the most important. Overall, the fish's muscle is a good source of essential nutrients for human consumption.