The work aims to study the antibacterial properties of PVA/nano-silver film and explore new methods for food preservation packaging. PVA film with different mass fractions of nano-silver (1%, 2%, 3%) was prepared by solution casting method, with PVA and water as the basic materials and glutaraldehyde as the modifier. The mechanical and hydrophobic properties of the film were characterized. When the fish meat was wrapped in films and stored at 4 ℃, the number of colonies was measured and the sensory analysis was performed every 3 days. PVA/nano-silver film had obvious antibacterial effect on fish. When the mass fraction of nano-silver was 1%, the tensile strength of the film was 19.41 MPa, while the elongation at break was 49%; therefore, the mechanical properties were good. The water absorption rate was 32.2%, while the wetting angle was 55.1°; therefore, the hydrophobicity was good. In the antibacterial experiment, compared with the blank group, the shelf life of the fish could be extended for about 4 days. 1% (mass fraction) nano-silver can enhance the antibacterial effect of the film and maintain the sensory quality of the fish effectively. Therefore, the film has good application prospects in cold chain transportation.