Essential fatty acids have a crucial function in human health and hence there is a growing interest in fatty acids profile and nutritional quality of fish, originating from both marine and freshwater resources. This research was performed to identify the seasonal changes in nutritional quality, fatty acids composition and energy contents of Prussian carp inhabiting in Lake Çıldır, Turkey. The fatty acids profile showed, monounsaturated fatty acids ranging from 44.82% in the spring to 41.28% in the autumn. The content of total saturated fatty acids (SFA) was changed from 30.35% (summer) to 29.40% (autumn). The highest polyunsaturated fatty acids (PUFA) content was observed in summer (25.02%) and the lowest in spring (21.52%). Major fatty acids were palmitic, oleic, linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Lipid quality indexes were within the range of recommended levels for human health. According to the results, biochemical composition of Prussian carp is similar in all seasons, in terms of fatty acids, the autumn season can be the most suitable season for consumption. Despite being an underutilized fish species for its taste, odour, high string structure and unpleasant textural features, Prussian carp has a good quality by means of protein and essential fatty acids.