الفهرس 
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Abstract
A total of 75 fish products (25 each of smoked herring, fesiekh and frozen fish fillet) collected from Al-Sharkia governorate markets in order to obtain the following attributes:
Organoleptic examination:
Organoleptic examination of fesiekh revealed that 76% of samples had loose scale attachment, 20% of samples were firm in texture and 80% of samples were tender, 84% of samples had the normal characteristic odour of fesiekh, while 16% had putrid odour. Normal salty taste was recorded in 76% of samples, while 24% of samples were bitter, lacerated viscera were recorded in 88% of samples while 12 % were gutted. The colour varied between 20% rosy pink , 24% grey pink, red brown was in 12%, 20% pale pink and 24% grey red. In case of smoked herring it was noticed that 80% of samples had accepted intact skin, while 12% of samples partially macerated skin and 8% of samples had completely macerated skin, 92% of samples exhibited normal characteristic golden brown colour of smoked herring while 8% of samples recorded dark brown colour. The normal smoke fishy taste was recorded in 88% of samples while 12% of samples had bitter taste, all samples (100%) had normal fishy odour. A relative high percentage of 84% of intact belly, while burst belly was noticed in 16% of samples. The organoleptic examination of frozen fish fillet showed that80% of the samples had normal fishy odour, while 20% had slightly putrid, the colour varied as 48% pale grey, 40% grey white and 12% pale pink. 12% exhibited firm texture while 88% were tender, all samples (100%) showed smooth cut surface and accepted odour and taste by boiling test.