A total of 60 Samples of salted fish [20 of each of Fesiekh (Mugil cephalus), Melouha (Hydrocyons froskalii) and sardine (Sardina pilchardus)] were collected at random from Alexandria markets through August, 2005 to March, 2006. The samples were examined chemically and bacteriologically. The achieved results of chemical analysis revealed that histamine level in the examined samples ranged from 9 to 178 mg/ 100 g. The salt content of the examined samples as expressed by the 96 Assiut Vet. Med. J. Vol. 52 No. 110 July 2006 water phase salt % was in a range of 3.2% to 14.1%. On the other hand, the bacteriological analysis revealed that the mean value of Staph. aureus count in Fesiekh, Melouha and sardine samples was 2.9+0.03 logio c.f.u/g, 2.69+0.1 c.f.u/g and 2.89+0.25 c.f.u/g, respectively. The mean value of Sulphite reducing anaerobic bacteria was 3.47+ 0.60 logio c.f.u/g, 1.68+ 0.43 logio c.f.u/g and 2.86= 0.09 logio c.fu/g, respectively. The red halophiles were detected only in 5% and E. coli in 10% of the examined Fesiekh samples. Sulphite reducing anaerobic bacteria were isolated in the rate of 85%, 70% & 55% and Staphylococcus aureus in the rate of 80%, 85% and 70% from Fesiekh, Melouha and salted sardine samples respectively. Whereas, Vibrio parahaemolyticus, Clostridium botulinum, Salmonellae and Shigellae were not detected through the current study.