The purpose of this study was to look at the likelihood of mold contamination in salted feseikh, sardine, and smoked herrings that are marketed in retail settings. Additionally, the total aflatoxins (AFTs) in the examined samples were estimated and further discussion was held regarding their potential health risks associated with them. The effect of the electrolyzed water (EW) on the residual concentrations of AFTs and the overall amount of mold in the salted feseikh was also investigated. Feseikh had the highest mold contamination, followed by salted sardine and smoked herrings at 80%, 50%, and 23.33%, respectively. Total mold count was 3.05±0.15 log 10 cfu/g in feseikh, followed by salted sardine (2.68±0.09), and smoked herrings (2.26±0.04), respectively. Four mold genera were recovered from the examined samples under examination: Aspergillus spp., Penicillium spp., Cladosporium spp., and Fusarium spp. The most predominant mold species found in the analyzed samples was Aspergillus spp. The analyzed samples had recorded mean values of total aflatoxins (ppb) of 3.98±0.27 (feseikh), 3.19±0.25 (salted sardine), and 2.52±0.43 (smoked herrings). The average consumption of salted fish products resulted in estimated daily intakes (EDI) values for total AFTs of 2.75 (feseikh), 2.21 (salted sardine), and 1.74 ng/kg/BW (smoked herrings) for adults, compared to 6.44, 5.16, and 4.07 ng/kg/BW for children. For Egyptian consumers, especially younger population, the use of such products constitutes a serious source of dietary exposure to total AFTs. Children's margin of exposure (MOE) values were 38.79 for feseikh to 48.39 for salted sardine and to 61.36 ng/kg/BW for smoked herrings, whereas adults' MOE values varied from 90.65 for feseikh to 112.91 for salted sardine and to 142.97 ng/kg/BW for smoked herrings. Slightly acidic EW could significantly reduce mold counts and total AFTs in an experimental trial using feseikh as a food subject. Therefore, it is highly recommended to adopt strict hygienic procedures during preparation of salted fish. Besides, the use of EW is highly advisable to reduce mold contamination and total AFTs production in salted fish.