The influences of electron beam irradiation and package pattern (vacuum or ordinary) on the nutritional ingredient of ,Sciaenops ocellatus, meat were investigated. The results were summarized as follows: (1) Electron-beam irradiation dose had notable effect on the moisture content, but no significant impact on the content of ash, protein, lipid and total carbohydrate. The package pattern had no significant effect on the common nutrional composition of ,Sciaenops ocellatus, meat. (2) Either package pattern or irradiation dose showed little influence on the total amino acids, delicious amino acid, EAA/TAA and EAA/NEAA of ,Sciaenops ocellatus, meat. The first limiting amino acid of ,Sciaenops ocellatus, meat changed from Met plus Cys to Val in virtue of electron beam irradiation. (3) Both irradiation dose and package pattern showed no difference to the total fatty acid content. But the irradiation dose had notable effect on the relative content of unsaturated fatty acid, polyunsaturated fatty acid and DHA. The vacuum-packaged group had less DHA loss than the ordinary-packaged group with the same absorbed dose, and low dose groups had less DHA loss than the high groups. As conclusion, combining with the bactericidal effect of electron beam irradiation to ,sciaenops ocellatus, meat, the recommended dose has been proposed to be 3-5 kGy.