The free amino acids and nucleotides were analyzedinraw and cooked silver carp (Hypophthalmichthys molitrix) musclesof different body weight (1.0-3.0 kg) using TAV (taste active value) and EUC (equivalent umami concentration) methods.The results showed that Tau,His and Gly were the main free amino acids in silver carp muscle,and their concentrations decreased after cooking.Histidine significantly contributed to the bitter taste,Glu contributed to the major umami taste,while Gly and Ala contributed to the sweet taste.The nucleotide concentrations in fish muscles of different body weights mainly dominated by IMP and HxR,and there were significant differences in nucleotide concentrations between raw and cooked muscles.The TAV of IMP and AMP decreased after cooking,while the TAV of Hx increased,and the major umami taste was still contributed by IMP.The EUC showed a trend of increasing followed by decreasing,with increasing body weight.And it reached the maximum (31.57 g MSG/100 g) at 2.0 kg for cooked fish muscle.