Fish is an important source of food that is rich in protein. The determinants of protein quality are amino acids. Amino acids are divided into two types, namely non-essential amino acids and essential amino acids. Non-essential amino acids are amino acids that can be produced by the body, while essential amino acids are types of amino acids that cannot be produced by the body and must be obtained from food. The purpose of this study was to analyze the amino acid profile of 4 types of fish including the Indian scad (Decapterus ruselli), Indian mackerel (Rastrelliger kanagurta), Japanese threadfin bream (Nemipterus japonicus), and Milkfish (Chanos chanos). The method used in analyzing amino acids is the High-Performance Liquid Chromatography (HPLC) method. The results of this study were Indian scad had the highest 2 non-essential amino acids, namely aspartic acid and serine, the 3 highest essential amino acids namely isoleucine, leucine, and phenylalanine. Indian mackerel does not have the highest non-essential amino acids but essential amino acids indian mackerel has the highest histidine. Japanese threadfin bream has the highest 3 non-essential amino acids, namely proline, alanine, and cystine, and the 2 highest essential amino acids, namely methionine and lysine. Meanwhile, Milkfish has the highest 3 non-essential amino acids, namely proline, glycine, and tyrosine, and the highest 4 essential amino acids, namely valine, arginine, threonine, and tryptophan.