Recently, many consumers focus is being placed on the safety and high quality foods. First, we have examined the possibility of aquatic food products classification in this study. Based on the above background, the Japanese government aims to develop and expand overseas markets of agricultural, fishery and food products in Japan "Japan revitalization strategy" revised in 2015, and Hokkaido is also developing agriculture and fishery production associations. In this study, focusing on aquatic foods in Hokkaido, it aims to establish simple quality control method that contributes to taste, freshness evaluation, and safety requirement. Therefore, we considered that it is useful to measurement at a low cost using inorganic component value involved in aquatic food products. Additionally, these methods with informatics method (neural network, discriminant analysis and analysis of variance) optimized. As a result, it was possible to identify inorganic components contributing to the classification condition of aquatic food, and classify "Fish" "Fishery paste products" "Shellfish".