A natural compound biopreservative for sashimi. The biopreservative is prepared from 20-30 parts by weight of a Fagopyrum tataricum extract, 10-15 parts by weight of an Osbeckia chinensis extract and 5-10 parts by weight of a mint extract. The preservative of the invention has good antibacterial and bactericidal performances and oxidation resistance, thereby maintaining the freshness and taste of the sashimi.
