The taste compounds of wild and cultured eel, puffer, and snakehead fish were compared in this study. Wild fish had higher fat and lower moisture content than cultured fish. Both types had similar protein and ash levels. Nucleotides like IMP were high in all samples, while ATP was low. Amino acids like glutamic acid and lysine were abundant in most samples. Wild eel and snakehead had more total amino acids than cultured fish, but puffer fish showed the opposite trend. Taurine and glycine were common in all samples. Cultured fish had more organic acids than wild fish, with lactic acid being high in all samples. Cultured fish had more polyunsaturated fatty acids, while wild fish had higher essential fatty acid content.