A total of 17 samples of Egyptian salted Mugil cephalus fish (fessiekh) were examined sensorial for appearance, juiciness, saltiness, rancidity, flavor and general acceptability; chemically for pH and NaCl content; and bacteriologically for aerobic plate count, halophilic bacterial count and anaerobic bacterial count. The sensory evaluation of the samples revealed that 15 (88.23%) of them were organoleptically accepted, while only 2 (11.77%) were unaccepted. The pH and NaCl content of the examined samples ranged from 6.1 to 8.1 and from 6.13 to 10.11, respectively. The aerobic, halophilic and anaerobic bacterial counts of the examined samples ranged from 2.64 to 6.91, 4.64 to 7.93, and from 3.3 to 6.23 log­₁₀ cfu/g , respectively. A total of 29, 31 and 36 colonies were picked randomly from aerobic, halophilic and anaerobic plates, respectively. The colonies were purified and being identified using PCR-sequencing technique. The 29 identified aerobic bacteria were 18 strains Staphylococcus equorum srain JH6, 6 strains Staph. sp. L50, 2 strain Bacillus subtilis subspecies subtilis strain BCRC 10255, 2 strains Lactobacillus sp. CWBI/B-659/(E912), and 1 strains Bacillus subtilis. The identified 31 halophilic bacteria included 16 strains Staphylococcus equorum srain JH6, 10 strains Staph. sp. L50, and 5 strains Teratogenococcus halophilus. The 36 identified anaerobes were Clostridium bifermentans strain IBUN 188 (23 strains), Clostridium bifermentans strain IBUN 179 (7 strains), Clostridium sp. Zx5 (3 strains), Clostridium butyricum strain W4 (1 strain), Clostridium cochlearium (1 strain), and Clostridium sp. DF2C1 (1 strain).