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Tilapia fish that is boiled with Balinese spices or it is also called by Balinese people as nila nyat nyat, exactly is one of the most popular Balinese dishes because it is very tasteful. But until now, none has done packaging and storing it at cold temperature for resale. The aim of this study is to understand the interaction among the differences in type of packaging and storage time on quality of tilapia fish that is boiled with Balinese spices. We used factorial completely random design with four replications, first factor is type of packaging, that is consisted of 2 levels: A1=Styrofoam box and A2=Plastic box, second factor is storage time, that is consisted of 3 levels: B1=0 day, B2=3 days, B3=6 days. Objective observation includes water content, protein content, total volatile bases, total plate count, whereas subjective observation or organoleptic such as appearance, texture, odour, and taste. The result of the study showed that there was no interaction between the type of packaging and storage duration on the quality of tilapia fish that is boiled by Balinese spices. Based on objective observation, storage time at cold temperature still maintain good quality of tilapia until sixth day.