This paper describes the determination of biogenic amines in a number of canned fish of the Turkish market by means of HPLC. Over all 39 cans of sardine, tuna, sardel, mackerel, pelamide and trout were tested. The determination of agmatine, cadaverine, histamine, putrescine and tyramine was performed by HPLC with post column derivatization with ortho-phthaldialdehyde. Four samples contained higher amounts of biogenic amines (three sardine samples contained more than 1000 mg/kg histamine) while all other samples were acceptable. These results demonstrate the need of instrumental analyses in the quality control system of Turkish producers of canned fish. The quality of the products at least of some producers has to be improved, e.g. by cooperation between the official food control and the quality assurance system of the producers.