To measure the proximate composition of fisheries products and to evaluate their nutritional value, we collected individuals from 101 species from the east (Pohang), west (Gunsan), and south (Tongyeong) coasts of Korea: 51 fish species, 32 species of molluscan shellfish (Gastropoda and Bivalvia), 6 species of Cephalopoda, 8 species of Crustacea, and 4 other species. The proximate composition of fish was $75.3{pm}5.0%;moisture,;19.1{pm}2.7%;protein,;3.8{pm}4.1%;lipids,;0.4{pm}0.3%$ carbohydrates, and $1.4{pm}0.3%$ ash. The proximate composition of molluscan shellfish was $79.1{pm}3.2%;moisture,;14.2{pm}3.2%;protein,;0.7{pm}0.6%;lipids,;3.9{pm}1.9%$ carbohydrates, and $2.1{pm}0.4%$ ash. We observed clear regional variation in the lipid content of some fish species. Specifically, the lipid content of gizzard shad (Clupanodon punctatus) was highest in the autumn, while the lipid contents of red seabream (Pagrus major) and purple pike conger (Muraenesox cinereus) were highest in the winter. The daily average intake of the proximate composition through fisheries products consisted of 11.7 g of protein, 1.9 g of lipids, 1.1 g of carbohydrates, and 1.1 g of ash. The respective intakes of protein, lipids, and carbohydrates from fisheries products were about 19.3, 3.6, and 0.3% of the nutrient reference values set by the Korean Food & Drug Administration. Therefore, fisheries products playa very important role as a source of protein.