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The purpose of this paper is to determine the chemical composition of meat from two species of fish (Cyprinus carpio carpio - Linnaeus 1758 - carp and Svizostision lucioperca - Linnaeus 1758 - pike-perch), fresh and preserved in different ways at the end of the season growth, autumn and spring after the cold season. The changes in the quality of preserved fish meat through refrigeration, salting, freezing and smoking compared to the fresh, one have been analyzed so that the consumer benefits from safe food and a r...