Nile tilapia (Oreochromis niloticus) fish was used in producing fish fillets and fish balls after treating it with two natural antimicrobials (green tea extract and thyme extract) and storing under freezing conditions for 10 months. The results showed a reduction in moisture content, WHC levels and total acidity for all samples, while % EW, pH, TBA and TVB-N values increased for all samples with the extension of the storage period under freezing conditions. The data showed that the total number of bacteria (log cfu/g) was less than 6 in all treated and untreated samples. Over the period of storage, there was a decrease in the total number of bacteria. Compared to the treated samples, the control samples had the highest total bacterial count. The results showed that Log cfu/g of pdychrophilic bacteria decreased after all treatments and storage periods. According to the results, only three samples—control fillets, control fish balls, and fish balls treated with green tea extract—had bacterial counts of the coliform group at the beginning of the storage time (time zero) less than log 2.5 (cfu/g), and no colonies were found for the remaining storage time.