In this study, the fish were processed by modified atmosphere packaging and antimicrobial film packaging. The edible film was made of alginate as the forming agent, adding tea polyphenols and the extract from licorice as the antimicrobial agents. The modified atmosphere packaging contained three kinds of gases (oxygen, carbon dioxide and nitrogen). The total bacteria count and histamine were used to evaluate the freshness of fish. It was found that both treatments could extend the shelf life of fish for about 2 days, but there was no significant synergistic effect on the preservation of fish.