Abstract: This study analyzed three cooked species of fish and one species of shrimps (grilled, fried, baked, marinated for fish and traditional cooked for shrimp) commonly consumed in Arabian countries for their proximate, mineral and heavy metal content. The results revealed that the highest concentration of metals was found in marinated and fried fish. The difference in Arsenic (As), Cadmium (Cd), Nickel (Ni), Lead (Pb) and Copper (Cu) between raw and cooked fish were decreased but not significantly after baking and grilling. The cooking process of shrimp increase significantly metals content in except of Pb which was present at the same extend. It is advisable to avoid excessive frying and use minimal spices. In general, the cooking process is only of a very limited value as a means of reducing metal concentrations.