Polypropylene (PP) and polyethylene (PE) modified antibacterial packaging bags and polyethylene and polyethylene glycol terephthalate (PET ) modified biological regulation preservation packaging bags were used to wrap semi dry fish with moisture mass fraction of 20%, 30%, 60%, with sodium dihydrogen phosphate and disodium hydrogen phosphate and other quality improver added in the pickling solution. Many experimental parameters were measured such as color, weight loss ratio, pH, the total number of colonies. The results showed that PP and PE modified production of antibacterial bags could extend the shelf life of semi dry fish compared with PE/PET modified production of packaging bags. Different pickling solutions had different influence on the quality of semi dry fish. Adding quality improvement agent pickling solution was more likely to maintain the color of semi dry fish product, reduce fish weight loss rate, delay the fish product pH value and colony counts. The effects were shown as: disodium hydrogen phosphate＞sodium dihydrogen phosphate＞8% sodium chloride solution.