An Anchovy is a small, common forage fish of the family Engraulidae. They are small, green fish with blue reflection due to a silver coloured longitudinal stripe that run from the base of the caudal fin. They range from 2 to 40 centimeters in adult length and their body shape variable with more slender fish in northern population. Energy content of fish is a dynamic measure of their energy balance, which is regulated by physiological function (Albo-puigserver et al., 2017). The effect of Anchovy fish supplementation on the level of N-3 LC PUFA in egg yolk was studied by (Marcelia Sugata et al., 2020). In present study we analyse the protein, fat, carbohydrate content in the fish Anchovy. The sample was collected from two areas, one from Idinthakarai (Near Koodankulam atomic power plant) and the other is from kanyakumari. Comparatively the average protein content in kanyakumari Anchovy is higher than the protein content in Idinthakarai Anchovies. The protein content varies from 29.03% to 20.38%. Protein content in the body of fishes tends to decrease during spawning season. Lipid content is also higher in fishes from kanyakumari varying from 10.2% to 8%. Lipid content in body of fishes tends to decrease during spawning season. Carbohydrate content seen in the month of December and the minimum carbohydrate content is seen maximum in the month of March it shows 0.08 deviations in Idinthakarai. The E-Total value obtained shows a good interaction between the Anchovy fish oil and components of influenza virus. The interaction of EPA with influenza has provided very high values. In the other causes, few more modification can result in better interaction. In this experiment, the Beta activity in sample A is 2427.184 (Bq/kg) and the Beta activity in sample B is 3236.25 (Bq/kg)