Abstract: Sarcocheilichthys sinensis, a native fish species endemic to China with small-scale commercial significance, currently lacks sufficient protection and exploitation of its genetic resources. Existing research has predominantly focused on its classification, morphology, domestication, and reproduction, with a relative scarcity of studies on its muscle nutritional components. Given the broad geographical distribution of S. sinensis in China, nutritional variations may exist among populations in different rivers. In an effort to further assess the nutritional value of S. sinensis muscle from the Qiantang River, the article provided an analysis and quantification of its standard nutritional components, amino acids, and fatty acids based on samples obtained from the Qiantang River. All quantification methods strictly adhered to relevant national standards. The results revealed that the muscle tissue of S. sinensis from the Qiantang River contained approximately 18.14% ± 0.49% crude protein, 2.25% ± 0.10% crude fat, 1.24% ± 0.02% crude ash, and 78.47% ± 0.13% moisture content. Furthermore, the muscle tissue comprised 15 common amino acids, with a total amino acid content (TAA) of approximately 17.83% ± 0.45%. Notably, it contained eight essential amino acids required by the human body, with a total content of essential amino acids (EAA) measuring around 7.35% ± 0.31%. Additionally, the muscle tissue exhibited a total content of delicious amino acids (DAA) of approximately 6.91% ± 0.10%. The muscle tissue contained 18 different fatty acids in terms of fatty acid composition. Among these, 32.34% ± 0.31% were saturated fatty acids (SFA), 40.46% ± 0.53% were monounsaturated fatty acids (MUFA), and 27.19% ± 0.71% were polyunsaturated fatty acids (PUFA). Moreover, the muscle tissue was rich in essential trace elements, including iron (Fe), zinc (Zn), manganese (Mn), and tannum (Sn). These analyses underscore that S. sinensis from the Qiantang River is a highly nutritious small fish species with delectable meat. Its muscle tissue boasts a well-balanced and abundant composition of amino acids, fatty acids, and essential trace elements, making it a valuable addition to the culinary and nutritional world.