This study was carried on 80 random samples 50 of fresh water fish (Tilapia niloticus) and 30 samples of ready to eat fried fish these samples were obtained from different shops; represented different localities of different sanitation levels of ِِِAssiut city. All samples were examined for the presence of Aeromonas hydrophila group; using enrichment procedure and surface spread plate technique. The results obtained pointed out that 48% and 10%of the examined Tilapia niloticus fish and ready to eat fried fish samples were positive for the presence of Aeromonas hydrophlia organism with an average counts of 3.7x10³ and 1.9x10² /g fish respectively. In this study 30(60%) Aeromonas strains were isolated from fresh water fish (Tilapia niloticus) and were characterized according to species level as follow; 16 (53.33%) Aeromonas hydrophlia; 9(30%) Aeromonas caviae and 5(16.67%) Aeromonas sabria. On the other hand 16(53.33%) strains were isolated from ready to eat fried fish and were characterized according to species level as follows: 7 (43.75%) Aeromonas caviae, 5 (31.25%) Aeromonas sabria and 4 (25%) Aeromonas hydrophlia. All strains were examined for their ability to produce haemolysin as a virulence factor. The hygienic and public health importance as well as some recommended measures for improving the quality of such products were discussed.