A total of 10 each of feseikh, molouha, smoked herring, frozen fish fillet and frozen fish fingers was collected from markets in Egypt and subjected to enumeration of aerobic mesophilic, psychrophilic, Enterobacteriaceae, Pseudomonas, coliforms (MPN) and fecal coliforms (MPN) counts in addition of determination of pH values and biogenic amines contents using HPLC. Mean values for histamine content (µg/100 g) were 117.6, 110.8, 3.3, 2 & 1.74 for feseikh, molouha, smoked herring, frozen fish fillet and frozen fish fingers respectively, meanwhile the mean values for cadaverine content were 803, 921.3, 895, 247 & 196.4 and 130.3, 208.4, 33, 25 & 22 for putrescine content respectively. Data of correlation coefficient revealed that not only Enterobacteriaceae and Pseudomonas counts but also the other bacterial groups were correlated to the formation of biogenic amines among examined fish products. Psychrophilic bacteria were not correlated with the formation of putrescine and had minimal contribution with the formation of histamine and cadaverine in the frozen fish products. Putrescine and cadaverine contents were inversely correlated with pH. Such results can proposed that cadaverine and putrescine are the most objective quality indicators among fish products.