To characterize the fatty acids in various edible parts of large-size Anguilla marmorata (above 2 kg) cultured in a closed recirculating flow-water culkture system, crude fat was extracted by Soxhlet extraction method, and then the contents of fatty acids were determined by Gas Chromatography (GC) with a external standard that consists of 37 methyl fatty acids. The results indicated that there was highest amounts of crude fat (26.96%) in fish skin, and 10.36% in fish flesh. Different edible parts in this study showed similar composition of fatty acids, the proportion of different saturated fatty acids (SFAs) to monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were approximately 1:3:1.The highest contents found in SFAs, MUFAs and PUFAs were palmitic acid (C16:0), oleic acid (C18:1n9c) and docosahexaenoic acid (C22:6n3) respectively. The content of oleic acid which was named Safe Fatty Acid by nutriology fields in various edible parts were over 20g/100g of lipids, the content of docosahexaenoic acid which was known as DHA in various edible parts were between 4.42 g/100g and 5.59g/100g of lipids. To conclude, Anguilla marmorata weighed over 2kg was a good food source for the intake of dietary fatty acids.