ABSTRACT: A total of 100 random samples of herring fish were randomly collected from different supermarkets and shops in Zagazig and Menia El-kamh city, Sharkia Governorate, Egypt (50 of each). The collected samples were transferred in an insulated ice box under complete aseptic conditions, then directly transferred to the Food Control Laboratory, Faculty of Veterinary Medicine, Zagazig University without delay. All collected samples were subjected to bacteriological and chemical examinations. The mean count of coliform was 3.9± 0.129 and 3.3± 0.082 log₁₀ cfu/g;  Staphylococci count 7.3±0.169 and 7.2±0.113 log₁₀ cfu/g and S. aureus was6.6±0.335 and 6.0±0.116 log₁₀ cfu/g in the examined smoked herring samples obtained from Zagazig and Menia El-kamh city, respectively. The mean content of histamine (mg %)was 11.08±3.799 and 10±3.827, while the moisture content was 58.6±0.875 % and 58.1±0.581%, respectively and NaCl concentration was 7±0.714 % and 6.9± 0.483 % in the examined smoked herring samples, respectively