The work aims to prepare a gelatin-chitosan-rosemary extract (G-C-RE) composite film and study its preservation of frozen sturgeon. The effect of composite film on the storage quality of sturgeon was investigated based on the determination of the total number of colonies, pH, TVB-N, TBARS and sensory scores. The sensory score of sturgeon treated by composite film was significantly improved, especially in maintaining the scent of the sturgeon.The TVB-N and TBARS values of G-C-RE treated sturgeon were respectively 27.7% and 62.5% lower than those of the control (P<0.05), and the shelf life of frozen sturgeon was prolonged from 6 days to 8 days. The total number of colonies of sturgeon reached the national standard limit on the 10th day. In conclusion, the gelatin-chitosan-rosemary extract composite film has antibacterial and antioxidant effects, can maintain the good quality of sturgeon, and is expected to become a new food active packaging material.