الفهرس 
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Abstract
The present study aims to elucidate the changes occurring during processing and cooking of fish by the two more common methods in Egypt, which are the frying or grilling of whole and eviscerated fish. Two species of fish were investigated, being Nile Bolti (Tilapia nilotica) and Sardine (Sardinella sp.); the first is a fresh water fish, while the other is sea water fish. Analysis included the determination of physical weight, chemical composition, freshness tests, fatty acids (F.A.) composition and the load of minerals. The results arrived at revealed the follow