The nutritional compositions in the muscle of different parts of Russian Sturgeon were comprehensively analyzed In this paper. The results indicated that the moisture content of Russian Sturgeon is 50.73%~57.93%， and the crude protein content is 15.20%-17.25% which is not significant in the different parts， while the crude fat content and ash content are higher near the fish tail. The amino acid content near the head is significantly higher than that near the tail. The essential amino acids accounted for 39.87%-43.09% of the total amino acid content， which was higher than the FAO/WHO standard （35.38%）. The essential amino acids index（EAAI） of Russian Sturgeon meat near the head is 93.61 which showed the quality of good protein source. The fatty acid content is higher near the tail （18.66%-20.44%）， and The content of eicosapentaenoic acid （EPA）+docosahexenoic acid （DHA） of the Russian sturgeon is between 3.37% and 4.26%. In conclusion， The meat of the Russian Sturgeon near the head has higher nutritional value with high protein content and high amino acid content.