The work aims to prepare fish-scale collagen composite film with antibacterial property and study its preservation effect on fish. Collagen was extracted from scale and edible composite film was prepared by mixing collagen and potato starch, in which galangal oil was added as natural antibacterial agent. The effect of essential oil on the film-forming properties was examined. Essential oil reduced tensile strength and transparency of the film, but increased elongation at break and water-solubility. The composite film had good antibacterial effect on staphylococcus aureus, escherichia coli and black mold. Antibacterial composite film with 1.0% (mass fraction) galangal oil was used to preserve tilapia meat in cold storage. TVB-N value of the fish packed by antibacterial film was 14.67 mg/100 g on the eighth day. The fish was edible and marked as second grade freshness. However, TVB-N value of the control sample packed by plastic film was 26.78 mg/100 g on the sixth day and was inedible. Compared to the control sample, TBA, total bacterial count and pH values of the fish packed by antibacterial film were at a lower level. Antibacterial composite film can prevent lipid oxidation and microbial growth, and extend shelf life of fish during cold storage.