Mapará is a fish with high lipid content and highly digestible proteins, although it presents itself as a rich nutritional source and low commercial value, due to its sensory characteristics it is still little consumed. Thus, the elaboration of convenience products is an alternative to encourage their consumption and add value to fish. In this sense, this work aimed at centesimal analysis of convenience products derived from mapará. It was evaluated the centesimal composition (%) (moisture, proteins, lipids, ash and carbohydrates) and energy value - Kcal, of Mapará Restructured (RM), Mapará Smoked Pizza (MSP) and Mapará Smoked Scone (MSS) prepared and analyzed, in triplicate, according to standard methodologies, in the Food laboratories of the Instituto Federal do Amapá. The values found were: Humidity MSS (39.28 ± 34.7), RM (47.34 ± 0.93), MSP (13.08 ± 0.16); Proteins MSS (13.19±0.8), RM (10.30±0.41), MSP (9.79±0.31); lipids MSS (2.99±0.25), RM (15.29±0.72), MSP (35.87±0.05); ash MSP (3.72±0.19), RM (1.53±0.13), MSS (1.58±0.02); carbohydrates MSP (40.32), RM (25.53), MSS (39.68); Energy value MSP (242.95), RM (280.97), MSS (520.70). It was observed that smoked products had lower moisture values, having better conservation potential; protein values were close to 10%, considered excellent protein sources. The RM and MSS had higher lipid contents, attributed to the composition of the fish associated with the method of cooking the product (frying). The mineral content of MSP was higher than the others, due to the use of wheat flour enriched with iron. Thus, the use of relatively low-cost regional raw material, with high biological value in terms of nutritional composition, can be an alternative to diversify the offer of fish-derived products and regional ingredients, which is practical, safe and of added value.