The quality of cultured fish was evaluated in this study by using physicochemical method. The speed of a current was taken a decision 0.5 m/s by a preliminary experiment. No-exercise trained group was not much significantly changed moisture content, lipid content, collagen content and breaking strength during cultured time (P＞0.05). But moisture content of exercise trained group was 72.05$pm$1.45% at the first time and increased to 3% after 20 days. Lipid content was initially 5.36$pm$0.90% and reduced to 46% during the cultured time. The breaking strength increased during cultured time, on the contrary collagen content did not change significantly. Relation between each elements during the cultured time, moisture content and lipid content was significantly correlated with breaking strength (P＜0.05, r=0.60 and P＜0.05, 0.56). But relation between breaking strength and collagen content was not clear (P＞0.05, r=0.16). These results were suggested that the increase of breaking strength after exercise was affected by lipid content not collagen content.