The work aims to summarize the research status and future development direction of bio-preservation technology on seafood, and provide references for the application of seafood preservation research. Classification of bio-preservative was introduced first. Then the status and progress of the bio-preservatives from tea polyphenols, nisin, chitosan, lysozyme and other bio-preservatives, and the composite bio-preservatives applied in seafood and marine products were respectively introduced. In addition, the synergetic preservation effects generated in combination with bio-preservative, ice-temperature fresh-keeping, controlled atmosphere fresh-keeping and other preservation means were also introduced. Some problems existing in the preservation of current domestic marine products and the future development direction were pointed out. Bio-preservation technology was used to extend shelf life through the inherent antibacterial compounds of natural substances. The research achievements of bio-preservative promoted the development of the seafood market and improved the economic value of marine products. In conclusion, bio-preservatives, especially the compound preservatives, combined with other preservation techniques can effectively improve the seafood quality and extend the shelf life.