The present investigation was carried on 90 random samples (30 of each) or raw and 60 cooked (grilled and fried,each 30) fish which obtained from different fish market and restaurants in Assiut city. These samples were examined bacteriologically by standard procedures for determination of Aerobic plate count, and counts of coliform, faecal coliform, E.coli and Staph aureus where the mean values of these microorganisms in raw fish were: 44.6 x 10⁵ ± 22.7x10⁵, 56.6x10 ± 7.6 x 10¸ 0.8 x 10±0.1x10¸ 0.7 x 10 ±0.1 x 10 and 32.8 x 10 ± 14.9 x 10 /g respectively. Wherease the corresponding mean values of grilled fish were: 22.3 x 10⁵ ± 5.6 x 10⁵, 48 x 10 ± 7.6 x 10, 0.6 x 10±0.08 x 10,0.7 x 10±0.2 x 10 and 21.5 x 10±12.9 x 10/g  respectively. While the mean values in fried fish were: 2.1 x 10⁵±0.7 x 10⁵¸19.7 x 10 ± 6.7x 10, 0.4 x 10 ± 0.05 x 10, 0.5 x 10 ± 0.2 x 10 and 5.5 x 10 ± 3.5 x 10 /g respectively. Some foodborne pathogens as E.coli, Staph aureus C.perfrengens, Listeria monocytogenes and Aeromonas spp < em>, could be isolated from raw fish in incidence of 13.3, 30, 46.7, 10 and 73.3% respectively while that in grilled fish was 16.7, 20, 20, 6.7 and 40% respectively. As for fried fish the incidence was 6.7, 13.3, 10, 10 and 30% respectively. Samonella failed to be recovered from all examined samples. The public health importance of the recovered microorganisms as well as some recommended measures for improving the quality of such products were discussed.