Abstract: The frozen tilapia fillets were adopted as the raw material, the thawing curve, the thawing time and thawing rate were analyzed under the conditions of different high voltage electrostatic fields ( HEVF) ( 0, 1.8, 3.8 k V) and different thawing temperatures ( 25, 15, 5 ℃) .Loss rate of thawing, colony, sensory quality, total color difference value, total volatile base ( TVB-N) and lipid oxidation of nitrogen ( associates) were used as indicators of quality. The results showed that thawing under 3.8 k V HVEF was faster and the thawing time was shorter for each thawing temperature group.At 5 ℃, the rate of 3.8 k V high voltage electrostatic field was 1.59 times that of the control group.The TVB-N value and the total number of colonies were significantly lower than control group.At 15 ℃, the total number of colonies at 3.8 k V high voltage electrostatic field was 4.29 log CFU/g, which was significantly lower than control group ( 4.67 log CFU/g ( p < 0.05) . In general, the thawing of high-voltage electrostatic field can not only accelerate the thawing of frozen tilapia fillets, but also better keep the quality of fish. From the thaw rate and quality indicators, 15 ℃, 3.8 k V HVEF thawing is the best choice.