The comparative studies of the nutritional composition of fresh and smoked Scombia scombrus and TrachurusTrachurus was carried out using standard analytical method to establish their normal values. The two species of fish contained all the analyzed parameters in appreciable quantities. The fresh and smoked mackerel fish for: moisture (53.38±0.0017 and 26.25±0.0023); Ash content (9.77±0.0012 and 7.58±0.0037); Crude fibre (8.40±0.0033 and 6.23±0.0012); Crude protein (34.26±0.058 and 49.88±0.14); Crude fat (14.78±0.0035 and 25.44±0.0028); Carbohydrate (32.76±0.020 and 10.87±0.015); Caloric value (401.22±0.031 and 471.76±0.033). The horse mackerel fish respectively recorded the fresh and smoked forms for moisture content (32.13±0.003 and 59.36±0.002); Ash content (8.70±0.001 and 9.46±0.001); Crude fibre (6.71±0.01 and 8.35±0.005); Crude protein (51.53±0.028 and 45.16±0.028); Crude fat (27.11±0.002 and 18.53±0.0035); Carbohydrate (5.95±0.014 and 18.50±0.15); Caloric values (503.66±0.056 and 421.41±0.072). Ash content, crude fibre and carbohydrate generally occurred in appreciable amount in two fish species both with fresh and smoked forms. The horse mackerel fish was highly rich in crude protein and atlantic mackerel in carbohydrate. These attribute make the two species of fish fit for human consumption and commercial purposes.F.Cal is > Fa tab. at 0.05%, therefore there is significant difference at P<0.05% in both samples.