The depletion of fossil resources coupled with the concerns about environmental pollution led the increase of research in alternatives to replace the petroleum-based plastics. Agro-based polymers are among the possible raw materials to be used in the development of environmentally friendly materials. Some drawbacks still limit their commercial use and efforts are being made in order to make these materials adequate for the large use of industries, such as blending of different materials. The present study aimed the development of films blending rice starch and fish proteins and the evaluation of their capacity to preserve a food product from deterioration. The films were prepared through the casting technique using the ratio 15/85 of starch/protein and 20% of glycerol. These films were evaluated by their thickness, solubility in water (SW) and water vapor permeability (WVP). Then, the active properties of the films were evaluated in the shelf life of sliced salami during 21 days at 15 ºC. The blend developed presented a uniform structure, was easy to handle and the thickness (0.081 mm ± 0.02) was adequate to be used between the layers of slice salami. The values of SW (20.8% ± 0.4) and WVP (7.47 g.mm/day.m².kPa ± 0.84) were also enough for the film to be used as proposed in the present work. After the storage time, the films kept their structure without cracks and they continued suitable to manipulate. The blend prepared using rice starch and fish proteins had the capacity to inhibit the increase of lipid oxidation value of salami during the storage time due to the antioxidant capacity of fish proteins. Thus, the films developed in the present study have strong potential do preserve and extend the shelf life of products with high lipid content.