Canned fish portions had laid down limits of pH that should not be more than 6.7; TVN should not be more than 40 mg/l00g (EOS, 2005) .This study was conducted on 105 samples of imported canned fish for recording the chemical evaluation of these samples. The chemical examination declared that the mean values of TBA and TVN were 14.8±1.4 and 23±1.5 mg% for canned mackerel, 4.8±0.4 and 23.2±0.6 mg% for canned sardine and 1.9±0.1 and 18.6±2.5 mg% for canned tuna, respectively. Significant differences (P≥0.05) appeared between the examined samples of canned mackerel, sardine and tuna as a result of TBA and TVN values. current study classified the presence of some unacceptable imported canned fish for human consumption .that indicate the importance of chemical evaluation of canned fish. recommended future study must be applied chemical and molecular methods to compare efficiency of current chemical method to control this problems in future and save people health .