Fish is commonly preserved in the frozen state, yet little is known about the thermal transitions occurring to fish products during freezing. Thermal transitions between -40oC to 40oC of tilapia meat were studied using a differential scanning calorimetry (DSC). Samples of approximately 40 mg from the ground tilapia placed in a hermetically sealed aluminum pan were cooled to -40oC, equilibrated for 10 min, and heated from -40oC to 40oC at a rate of 2oC/min using a Perkin-Elmer DSC 8500. Each thermogram was analyzed for onset, peak and end of transition and enthalpy of melting from the endotherm. Water activity and water content were found to be 0.988 and 78.6%, respectively. The ice melting or freezing point was considered as the onset of melting from the endothermic peak. Peak and end points of melting were 1.60oC and 3.21oC, respectively. Enthalpy of melting was 205.72 J/g. Freezing point of tilapia meat was -3.09oC. Previous studies show that initial freezing point of fish varies from -0.57oC to -3.57oC, with that of tilapia being -1.03oC. Even though we obtained a lower temperature than a previous study published in the literature, we observed a large variation for same fish species, such as haddock, which freezing point ranges from -0.89oC to -2.94oC having comparable total solids content. Further studies will be conducted in order to determine the freezing point and end point of freezing using the cooling curve method and then compare the results with the DSC method.