The chemical composition of food is very important not only from the perspective of human nutritional health, but also for assessment of the potential development and application of food materials in a food system. Proximate analyses were conducted on TB and TBHP (Table 1) and the results showed that TB contained 14.60 ± 0.30%crude protein, 66.57 ± 0.39% moisture, 5.50 ± 0.30% fat, and 8.93 ± 0.46% ash. Several studies have shown that the crude protein content of fish by-products varies from 8 to 35%, TB was within this range, indicating that it possessed considerable protein content.