The nutrient composition and quality of different seafood pickles from Tamil Nadu and Kerala were analysed. Protein, lipid and mineral content were higher in the samples from Kerala than Tamil Nadu. The spoilage indicators (FFA, pH, TMA -N and TVB-N, PV, TBA) and the bacterial and fungal load and E. coli were within the limit, whereas Vibrio and Salmonella were not detected. The organoleptic characters were good but, comparatively the pickles from Kerala got high score and the seafood pickles of both origins are safe for human consumption.