Abstract: In this study, 10 meat samples from fish (Trachurus trachurus, L. 1758) and sheep (Akkaraman) were used. In the experiment, the used fish meat was a total body meat. However, the sheep longissimus muscle (lean) from 6th rib cut was sampled for determination of chemical components. The concentrations of total fat were lower (p<0.01) for fish than sheep. However, the concentrations of pH were also lower (p<0.05) for sheep material. There were no effects of animal species on the moisture concentrations. The rates of ash were lower (p<0.01) for sheep group. The pH concentrations close to neutral in meat from fish may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. However, the high amounts of fat in the sheep meats may have a negative effect upon consumer's preference and health.