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Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (<i>Crocus sativus</i> L.) (SA_As). A casting technique was developed with varying concentrations of SA_As (0, 2.5, 5, 7.5, and 10%<i>v</i>/<i>v</i>) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SA_As increased thickness, water solubility, moisture content, and oxygen permeability (O₂P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm³ µm m⁻² day⁻¹ kPa⁻¹), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SA_As concentration from 0% to 10%<i>v</i>/<i>v</i> decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s⁻¹ m⁻¹ Pa⁻¹ × 10⁻¹¹), the pH-sensitive edible indicator film containing 5 %<i>v</i>/<i>v</i> of SA_As showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SA_As color. When the pH was raised from 3 to 11, the SA_As’ color shifted from pink to brown. The SA_As-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SA_As-loaded salep mucilage indicator films help monitor real-time food deterioration.