Lipid and protein oxidation, along with microbial contamination, are the main factors leading to the quality degradation of fish products. Plant polyphenols, as a class of secondary metabolites widely found in nature, have gained significant attention as highly promising biological preservative in the field of food preservation, due to their excellent antioxidant and antibacterial properties, as well as advantages such as broad availability, safety, and environmental friendliness,. However, plant polyphenols are prone to oxidation and have poor stability, making their single use insufficient to meet higher preservation demands. Therefore, synergistic preservation technologies that combinesg plant polyphenols with other preservatives or conservation techniques, have emerged. The paper firstly outlines the current common fish preservation methods, along with their pros and cons, with focuses on the preservation mechanisms of plant polyphenols and current status of their applications in fish preservation. In this paper, the development prospects of plant polyphenols in fish preservation are also explored. This review aims to offer theoretical references for studies on the applications of plant polyphenolse in fish preservation.