Tilapia Nilotica fish were stored in ice using 1:1, 1:2 and 1:3 ice-fish ratios. shelf life was determined to the three fish groups by sensory, chemical and bacterial evaluation. Fish reached the rejection time at day 18, 18 and 15 for 1:1, 1:2 and 1:3 ice-fish ratios respectively where pH values were 6.3, 6.4 and 6.45, TVBN were 24.4, 25.2 and 26.4 mg/100g for the three ice-fish ratios groups respectively. The bacterial counts exceeded the acceptability limits for all flora studied (total bacterial count, psychrotrophic, enterobacteriaceae and anaerobic bacteria) at rejection time. The use of ice fish ratio 1:2 for keeping stored Tilapia was recommended.