This study utilized a descriptive-inferential research design which aimed to examine the acceptability and the nutntional value of skinless longganisa using Blackchin Tilapia, Nile Tilapia, and Milkfish; determine the significant difference among the three fish species in terms of the acceptability of sensory evaluations, and to investigate a cost and return analysis of the products. There were twenty-seven (27) respondents who evaluated the products in terms of appearance, aroma, taste, texture, and over-all acceptability. A questionnaire was employed in measuring respondents' sensory evaluation. The nutritional value, particularly protein and Staphylococcus aureus, were tested and verified in an out-sourced laboratory in Angeles City. The results showed that the different species of fish used as the main ingredient in skinless longganisa were generally acceptable. Statistics revealed that the perception of the respondents in terms of appearance significantly differs while in terms of aroma, taste, texture, and over-all acceptability, results suggest otherwise. Moreover, the laboratory test results revealed that the meat products made of Blackchin Tilapia, Nile Tilapia, and Milkfish are rich source of protein with 15.4 grams, 15.8 grams and 15.6 grams of protein per 100 grams respectively. Meanwhile, the Staphylococcus aureus count using plate method in colony-forming unit per gram suggested that the products in all three species contain less than one hundred (<100 CFU/g). This entails that skinless longganisa products are safe to consume and were prepared and handled neatly and hygienically. The simple cost and return analysis discovered that Blackchin Tilapia, Nile Tilapia and Milkfish as main ingredients in skinless longganisa are profitable. Other aquatic species may also be explored as ingredients on meat products. Nutritional values such fat, calcium, potassium, vitamins and the like were likely recommended in the pursuit of other related studies in the future.