Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with pre-frying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 ± 0.113, 10.507 ± 0.116, 15.577 ± 0.382 and 2.027 ± 0.133, respectively. Unsaturated fatty acids, especially C _{18:1 ω-9} and C_{18: 2 ω-6} increased with pre-frying process. The values of pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) changed significantly (P<0.05) between fresh fish meat and pre-frying fingers. Scores for flavor, texture, color, odour and general acceptability of frying fish fingers were determined as 8.235 ± 0.207, 8.412 ± 0.193, 8.294 ± 0.206, 8.353 ± 0.170 and 8.471 ± 0.151, respectively.

Key words: Carassius gibelio, Chemical composition, Fatty acids, Fish finger