The paper aims to study the effect of fish skin collagen composite membrane on the quality of bass meat during cold storage. Fresh bass meat was treated with fish skin collagen composite membrane liquid coating and fish skin collagen composite membrane wrapping. The sterile water treatment was used as blank control. The three groups of samples were then refrigerated at (4±1)℃ for sensory, weight loss, color, total volatile base nitrogen (TVB-N), totalviable count (TVC) and other indicators were measured during the period. The results showed that that the sensory, weight loss, color, TVB-N, TVC and other indicators of the samples treated with membrane solution coating and membrane wrapping were better than those of the blank control,and the TVC and TVB-N content of the membrane package treatment group were 5.98 lg(CFU/g) and 251.2 mg/kg, respectively after storage for 8 d; the film solution coating treatment can keep fresh for about 12 d, and it began to deteriorate after 12 d, which indicated that the film coating could be used for the preservation of fish meat and extend its shelf life. Compared with the blank control group, both the film coating and the film wrapping treatment can keep the bass fresh to a certain extent, and the film wrapping treatment has the best preservation effect on the bass.