The present study was performed to evaluate the mycological quality of 25 samples of commercially available salted fish (Hydrocynus forskalii) sold in retails outlets in Assiut Governorate, Egypt. Three isolation media [Dicloran Rose Bengal Chloramphenicol (DRBC); 10% NaCl malt extract agar and 20% NaCl malt extract agar] were used for counting and identification of fungi. Also, sensory quality, pH values and sodium chloride percentage were assessed. Sensory evaluation revealed that 12% of the samples were unacceptable while the remaining 88% samples were acceptable. Mean pH values were 7.04 ± 0.27 and 6.81 ± 0.35 for skin and muscular parts, respectively. Sodium chloride percentage ranged from 10.23 to 17.55% with a mean value of 15.03 ± 1.77. A total of 75 species in addition to some unidentified species of yeasts, dematiaceous hyphomycetes and pure mycelia were isolated from all samples on DRBC (61 species), 10% NaCl malt extract agar (46) and 20% NaCl malt extract agar (19). Aspergillus, Petromyces, Penicillium, Eurotium, Cladosporium andyeasts were the most common fungi recovered on the three media. Some of the isolated fungi are toxigenic and have the ability to produce mycotoxins which have potential hazards on human health.