This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{pm}0.11{sim}70.60{pm}0.21%$ of moisture, $20.50{pm}0.41{sim}25.60{pm}0.42%$ of salinity, $0.98{pm}0.01{sim}2.05{pm}0.05%$ total nitrogen, and $1,011.77{pm}0.00{sim}1,724.56{pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{pm}0.28{sim}69.63{pm}0.17%$ moisture, $22.46{pm}0.28{sim}26.11{pm}0.00%$ salinity, $0.92{pm}0.01{sim}1.71{pm}0.05%$ total nitrogen, $878.20{pm}0.00{sim}1430.09{pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.