Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor compounds found in seafoods. Depending on their concentrations, they were responsible for marine or ocean flavor (shrimp/crab/fish/sea salt-like) or for phenolic/iodine/iodoform-like off-flavor. In this work a new analytical methodology was developed to determine, simultaneously, such bromophenols in fish meats, based on reversed-phased high-performance liquid chromatographic separation (RP-HPLC). The separation of bromophenols was made onto a Lichrospher 100 RP-18 column using water:acetonitrile gradient at a flow rate of 1.0mLmin(-1), using absorbance detection at 286nm, were the 2-BP, 4-BP, 2,4- and 2,6-DBP show significant absorbtivity values and at 297nm for 2,4,6-TBP. They were separated in 20min with a good chromatographic resolution (Rs) for the isomeric compounds: 2- and 4-BP, Rs=1.23; 2,4- and 2,6-DBP, Rs=1.63. The calibration curves were linear in the bromophenols concentration range of 200.0-1000ngmL(-1). Under optimized conditions, the detection limit of the HPLC method was 127ngmL(-1) for 2-BP; 179ngmL(-1) for 4-BP; 89.0ngmL(-1) for 2,4-DBP; 269ngmL(-1) for 2,6-DBP and 232ngmL(-1) for 2,4,6-TBP. This method has been applied in determination of bromophenols, isolated by combined steam distillation-solvent extraction with 2mL of pentane/diethyl ether (6:4), from Brazilian fishes samples, collected on the Atlantic coast of Bahia (13 degrees 01'S and 38 degrees 31'W), Brazil. The concentration range determined were 0.20ngg(-1) (2-BP) to 299ngg(-1) (2,4,6-TBP). The method proposed here is rapid and suitable for simultaneous quantification of simple bromophenols in fish meat. As long as we know, it is the first analytical methodology, using RP-HPLC/UV, which was developed to determine simple bromophenols in fish meat.