For the methanolic pomegranate peel extract (MPPE), sixty Nile tilapia fish fillet samples (5 cm x 10 cm) were randomly divided into four groups. The fish fillet samples were dipped for 60 sec (ratio of fish to liquid, 1:2 (wt/vol) either in sterile water (the control group) or in sterile water containing 1, 2, or 3 % MPPE (the other groups). Then remove to drain and pack in low-density polyethylene pouches for 6 months at -18 ^O C. Microbiological, chemical, and sensory traits were examined monthly in control and treatment sample comparisons. The finding showed that the treatment with MPPE significantly slowed down microbial growth in the samples. The microbiological assay showed that G2, G3, and G4 reached the maximum acceptability limit in one month, while it took one month in the control group. Better oxidative stability and smaller increases in the values for PH, total volatile base nitrogen, peroxide value, and thiobarbituric acid-reactive compounds were also attained. Moreover, MPPE at 2% and 3% maintained a non-significant decrease in the values of essential AA and PUFA throughout the storage period. Therefore, dipping fish in MPPE can be thought of as a successful approach to increasing the product's overall quality and storage life.