This study was carried out to evaluate chemically and bacteriologically the marketed salted fish in Mansoura. A total of 75 samples were collected randomly from Fesiekh, Melouha and Sardine (25 of each) from Mansoura markets. The samples were chemically and    bacteriologically examined. The results revealed that the mean histamine levels in the examined samples were 21.5, 16.5and17.2 mg/100gm Fesiekh, Melouha and Sardine respectively and these results exceeded the permissible limit of histamine of the Egyptian Standard Organization in Fesiekh (≤ 20 mg/100gm). More over the mean TVBN in the examined samples were 21.9, 17.8and 18.4 mg/100gm of Fesiekh, Melouha and Sardine respectively. Concerning sodium chloride concentration in the examined salted samples the means were 7.3%, 8.9% and 7.1% for Fesiekh, Melouha and Sardine respectively. These results were within the permissible limit (≥ 6% < 12%.). Meanwhile the bacteriological examination showed that the mean count of Staph. aureus in Fesiekh, Melouha and Sardine samples were 2.7, 2.42 and  2.61 log₁₀. c.f.u/gm respectively, which exceeded the Egyptian standard limits of Staph. aureus count in salted fish. Regarding sulphite reducing anaerobic bacteria their means were 3.29, 1.52 and 2.33 log₁₀ c.f.u/gm which exceeded the Egyptian standard limits. In addition E. coli was present in 12% of Fesikh samples only, but red halophilic bacteria, salmonellae shigellae and Clostridium botulinum were not detected in any sample. From the mentioned above, we can conclude that the examined salted fish in the markets were exposed to chemical changes and bacterial contamination so the salted fish in the markets  must be examined chemically and bacteriologically frequently to ensure the safety of the  product.