The study investigated the effect of cold preservation on the nutritional composition of two fish species and the role of additives in restoring their quality. Fish samples were stored at 4±1°C for varying durations (0, 24, 48, 72, and 96 hours) and were analyzed. Results showed that proximate composition values progressively decreased with longer storage, while carbohydrate content significantly (P<0.05) increased. Fresh samples had the highest values for all parameters except carbohydrates, which showed the lowest values after 96 hours. Amino acid concentrations (essential and non-essential) did not significantly differ between fresh and stored fish. Leucine was the most abundant amino acid in the Wallago attu, with tryptophan being the least. In Heteropneustes fossilis, leucine and glutamic acid were the highest, while tryptophan and glutamine were the lowest. Mineral content generally declined with storage, except for calcium and zinc in Wallago attu and zinc and iron in Heteropneustes fossilis. Additives helped maintain nutritional value and extended fish shelflife during cold storage. However, significant nutrient loss occurred after an extended storage, which could be mitigated with additives. Cold storage remains a viable method for preserving fish taste and nutrition for a limited time.