This study was carried out to investigate halotolerant and halophilic histamine-forming bacteria in red meat fish products. Forty-six isolates of halotolerant and halophilic histamine-forming bacteria were isolated from 35 samples out of 133 red meat fish products. Twenty-three isolates, 20 isolates, and one isolate out of 46 histamine-forming bacteria were identical with Staphylococcus, Vibrio, and Pseudomonas III/IV-NH, respectively. The two remaining isolates were unidentified. Forty isolates produced 40-100mg/100ml of histamine in the histidine broth added to 10-15% NaCl after 14 days at 20°C.