Fish is today one of the most important commercial material. In our market as in the world market they are present in fresh and manufactured products. Fish products always have some risk. They could be contaminated with dangerous chemicals and biological contaminants. From biological originated polutions Aflatoxin and other Mycotoxins are very dangerous. The contamination starts in fish ponds, in canals and swamps. Also, the contamination occurs at storage and prepararation of fish materials. It is very important to recognize hygienically correct fish material and control fish food and different products from fish by educated inspectors (Vlahović, 1999)