This study was done to evaluate the quality parameters of fresh and imported frozen seafood (fillets and shrimp). A total of 120 seafood samples, fillets and shrimp (fresh and imported frozen) 30 each, collected from fish markets at Giza Governorate were sensory, bacteriological, chemical investigated. Panelists rejected 5.0 (16.6%) and 0.0 (0.0%) of fresh fillets and shrimp samples, while the number raised up to 12.0 (40.0%) and 15.0 (50.0%) of frozen fillets and shrimp samples respectively. Fresh seafood had a significant lower (p<0.05) pH values in compared to frozen products. There were observed significant difference (p<0.05) in the TBA and TVB-N values between the fresh and frozen seafood samples. All fresh and frozen seafood samples were judge as safe food from microbiological point of view. The total proteolytic, lipolytic, psychrotrophic and pseudomonas/aeromonas counts for all examined seafood samples were lie within the standard permissible limits. L. monocytogenes could not be detected from fresh or frozen fillets. Few freqyency of L. monocytogenes found in fresh and imported frozen shrimp. As well as V. parahaemolyticus and Y. enterocolitica were recovered from examined fresh and frozen seafood samples. The public health significance of the isolated organisms was also discussed. The quality of fresh fillets and shrimp were better than that of imported frozen one.