الفهرس 
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Abstract
Fifty samples of salted fishes (25 samples of Hydrocynus forskalli, 10 samples Alestes baremose and 15 samples Alestes nurse and their brine were collected from different rotailers in Assiut City. The samples were examined physically, chemically and bacteriologically.
The physical characteristics of examined samples showed that the bright-red colour was predeminating (88% in H.forskalii, 100% in A.baranose and in A. nurse 93.3%).
Most of the samples tasted salty, while putre factive odour could be detected in 24% in H.forskalii, and 6.7% on A.nurse.
The gross cjemical constituents including moisture, protein, fat and ash content as well as determination of sod. chloride and pH value salted fishes (H.forskalii, A.baremose, A.nurse) were investigated. There brine were examined for determination of sodium chloride and pH value. The mean value of moisture content of H.forskalii was 55.82%, protein 17.30%, Fat 4.86%, sodium chloride 14.09% and ash 17.24%. The mean pH value was 6.12. On the other hand, the A.baremose showed mean moisture content of 53.30%, protein 20.7%.