This study was performed to examine halophilic biogenic amine (BA) forming bacteria from the two most important commercial dry fishes such as wet salted sardines and dry salted seerfish. General quality parameters like moisture, water activity, TVB-N were examined for the samples and halophilic bacterial count also examined and it was ranged from 5.69 to 6.49 log cfu/g. Halophilic amine foming bacteria were isolated. Out of 92 isolates 63 were amine formers which represents 68% of the total isolates. Only 15 representative isolates were identified and sequenced following amplification of bacterial 16Sr RNA by PCR and subsequent sequencing of the specific target region. Most of them were gram-positive, and belonged to the genera viz. Staphylococcus (5 Nos.), Bacillus (7 Nos.) and Salinicoccus (1 No.) mainly. Only two isolates were gram-negative belonging to the genus, Providencia (2 Nos.). Providencia and Salinicoccus are reported for the first time as halotophilic amine forming bacteria from salt cured fishes. Bacillus is the major group identified other than bacillus 33.3 % of total isolates were staphylococcus which might be expected as a result of unhygienic handling and cross contamination during salting and drying. This study was carried out to isolate the biogenic amine (BA) forming bacteria from salt cured sardines and seerfish that too halophilic in nature. This result will be much useful to fish curing industry, food safety authorities, research scholars, fish processors.