Mounting demands for sustainable production, increasing rivalry and health concerns have been paving the way for innovation in food industries. Fish industries are attempting to achieve novel fish products and processes to satisfy those demands. Thus, it seems that process innovations, like nanotechnology and antibacterial agents, will influence the fish processing industry considerably by novel functional fish products as well as novel product packaging. Attention in the fish industry has been turned to devise rapid methods to assess real-time freshness of fish products, especially, the ones that would emphasize the products history and their storage conditions. In this paper, a nanocomposite barrier and an antibacterial, single-layered films based on LDPE/LLDPE, EVOH copolymer were prepared by extrusion method; to characterize, field emission scanning electron microscopy(FESEM), oxygen permeation measurements, migration test and tensile tests were applied. Moreover, measuring pH and total volatile basic nitrogen (TVBN) released from fish during storage, are key parameters for controlling the freshness of the fish during storage time in room condition. The barrier properties of films which contain Nano-clay and microbial results are boosted following the addition of both NC and EVOH to polymer matrix. In addition, microbial results of antibacterial films are enhanced considerably due to addition of potassium sorbate. Furthermore, a colorimetric indicator based on methyl red as a freshness indicator worked based on pH increase as the basic spoilage volatile nitrogen produced gradually in the package headspace, and subsequently, the color of the indicator will change from red to yellow for spoilage indication, which is easily visible to the naked eye, to specify the degree of fish cut freshness, the sticker indicator can be used since the relationship between the color variation of methyl red as an indicator reaction and the fish freshness act the same way.