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DOI : 10.17693/yunusae.v17i26557.274790 Viewed : 3670 - Downloaded : 2841 In this study, seasonal variations in amino acid and fatty acid composition of Mediterranean mussel in the Eastern Black Sea Region were investigated. Total amino acid contents for spring, summer, autumn and winter were detected as 13272.13, 14252.13, 17472.13 and 12548.88 mg/100 gr, respectively. Seasonal average values of total essential amino acid amounts were accounted as 6605.27, 6520.13, 6825.13 and 5186.13 mg/100g and total non-essential amino acid contents 6666.88, 7732.00, 10647.00 and 7362.75 mg/100g, respectively. According to the results of the study, consumption of 150 g mussel meat is enough for the daily leucine and lysine amino acid requirement. Annual general average values of palmitic and stearic acids of saturated fatty acid (SFA) groups in fatty acids were found as 19.62% (287.30 mg/100 g) and 4.46% (64.32 mg/100g), respectively. Amongst monounsaturated fatty acids (MUFA) groups the highest value was observed for was belonging to eicosanoic acid (6.39 %) followed by oleic acid (4.53%). The lowest total polyunsaturated fatty acid (ΣPUFA) was found in summer (45.66 %) and the highest in spring (50.98%). Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) values showed a similar trend with PUFA values. It was determined that Mediterranean mussel meat has a good source of omega-3 in terms of EPA and DHA. Keywords : Mediterranean mussel,Fatty acid,Amino acid,Eastern Black Sea