The limited shelf-life and vulnerability to microbial contamination of grouper fillets pose a pressing challenge. 6-gingerol exhibits both antimicrobial and antioxidant properties, which have the potential for application in food preservation. This study aimed to assess the antibacterial effect of 6-gingerol, prepare a 6-gingerol loaded CS/PVA active films, and evaluate the preservation effect on grouper fillets. Results indicated that the incorporation of 6-gingerol (1.8 mg/ml) significantly enhanced the elongation at break, antimicrobial, and antioxidant activities by 64.35 %, 72.85 %, and 87.13 %, respectively, compared to CS/PVA film. The total volatile basic nitrogen, thiobarbituric acid reactive substance, and the total sulfhydryl of grouper fillets on day 12 were reduced by 35.39 %, 38.96 %, and 36.52 %, respectively, along with improved sensory ratings. The shelf-life of grouper fillets was extended from 9 days to 12 days. This study provides a novel approach for preserving grouper fillets and the high-value utilisation of ginger, providing a valuable reference for developing natural active packaging materials with antimicrobial and antioxidant properties.