A total of 100 samples of smoked herring fish, 50 samples of whole fish, and 50 fillets were collected from different shops in Menofea Governorate. The samples were examined mycologically for counting, isolation, and identification of mould. The mean averages of total mould count were 3.5 x10⁵ ± 1.14 x 10³cfu/g and 3.8 x10⁴ ± 0.62 x10² cfu/g for whole fish and fillets respectively. The predominant isolated strain is Aspergillus species particularly A. flavus, A. niger, A. fumigatus and A. ochraceus with a total percentage of 74%. The concentration values of Aflatoxins B1, B2, and Ochratoxin A ranged between 0.096 ppb -7.938 ppb, 0.075 ppb - 3.509 ppb, and 0.062 ppb – 1.219 ppb respectively. All samples are free from Aflatoxins G1 or G2. This study draws attention to the preparation and production of smoked herring fish to avoid possible health hazards from the Mycotoxins.