The effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the nutritional composition of freshwater mud eel (FWME) muscle. The protein content in raw and cooked FWME muscle varied between 14.49% and 21.28%. There were found 20 different fatty acids in FWME muscle of which Palmitic acid was the most abundant one with an amount of 26.51% - 29.70% in raw and cooked FWME muscles.  FWME muscle contained substantial amount of ω-3 polyunsaturated fatty acids with the range of 7.54% to 13.7 %. Thermal effects during cooking decreased the ω-3 polyunsaturated fatty acid contents in FWME muscle. There was seven essential and eight non-essential amino acids available in FWME muscle; among the essential amino acids lysine content was the highest. Raw and cooked freshwater mud eel muscles were very rich in containing calcium and showed the values between 794.52 mg/100 g and 883.24 mg/ 100 g muscle. Among the studied heavy metals, Pb content was maximum though all the heavy metals were below the acceptable limit.