To comparatively investigate and analyze the muscle quality and edible value of three Seriola fishes, the texture characteristics and basic nutritional composition of the muscle of S. lalandi, S. dumerili, and S. quinqueradiata in the East China Sea were evaluated. Texture analysis (TPA) was performed to assess the muscle texture characteristics of the three Seriola species, and conventional biochemical methods were employed to detect the components of water, protein, ash, fatty acid, and amino acid in the muscles. The muscle hardness, adhesion, mastication, and resilience of S. lalandi were significantly higher than those of S. dumerili and S. quinqueradiata. Further, S. lalandi had the highest muscle protein content, S. dumerili had the highest muscle water content, and S. quinqueradiata had the highest muscle fat content. The three Seriola fishes had higher essential amino acid content than the recommended standards of the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO). According to the scores of amino acid score (AAS) and chemical score (CS), methionine was the first limiting amino acid in the muscle of the three Seriola species, and valine was the second limiting amino acid. Furthermore, the content of fresh amino acids in the muscle and their proportion to the total amino acids were found to be relatively high, which may be the primary reason for the delicious taste of the muscles of the three Seriola species. A total of 20 types of fatty acids were detected in the muscles of the three Seriola species; however, methyl linolenate (c18 : 3n6) was only detected in S. quinqueradiata, and methyl docosadienoic acid (c22 : 2) was only detected in S. dumerili. The content of unsaturated fatty acids in the muscles of Seriola was relatively high, and their EPA+DHA content was associated with evident advantages, ultimately indicating that these three Seriola species have high nutritional value based on their high levels of unsaturated fatty acids. S. dumerili muscle had the highest content of major elements, while S. quinqueradiata muscle had the highest content of trace elements. Overall, the muscles of the three Seriola species were found to be rich in amino acids, fatty acids, and other nutritional elements, which support their industrial development and commercial prospect as promising candidates for open ocean aquaculture. Our study findings highlight the culture and commercial potential of Seriola fishes.