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Fish gelatin (FG) and succinic anhydride starch (OSAS) composite lms loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Stureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that by enhancing the BNC concentration until 4 wt% the water solubility and water vapor permeability of samples increased signi cantly (p < 0.05) due to the hydrophilicity of BNC. Moreover, incorporation of BNC improved the tensile strength from 3.81 in control lm to 7.03 in lm containing 4 wt% BNC which was also con rmed with FE-SEM, FTIR and XRD. FE-SEM approved the reduction of small cracks within the structure of lm samples with the incorporation of both BNC and lms became more homogeneous. Study the release pro le of SKEO in 4 and 37 ̊ C from nanocomposite lms revealed that incorporating 4 wt% BNC had the most controlling effect on release of SKEO and the dominant release mechanism was the Fickian diffusion. This research demonstrated the FG/OSAS nanocomposite lms containing SKEO would be a suitable candidate for active food packaging.