For　food　preservation,　the　packaging　film　needs　to　have　higher　antibacterial　activity　in　initial　phase　and　keep　longer　activity.　In　this　study,　cinnamaldehyde　(CA)　and　its　sulfobutyl　ether-β-cyclodextrin　inclusion　complex　(CA/S)　were　used　to　fabricate　fish　gelatin　antibacterial　composite　films.　The　addition　enhanced　the　elongation　at　break　and　light　barrier　property　of　the　films.　Film　forming　solution　incorporated　with　CA　and　CA/S　presented　the　most　excellent　inhibition　ratio　against　Pseudomonas　aeruginosa,　which　was　98.43　±　1.11%　in　initial　period　and　still　82.97　±　4.55%　at　72　h.　Further,　the　packaging　solution　of　gelatin　combined　CA　and　CA/S　effectively　inhibited　the　growth　of　microorganisms　during　preservation　of　grass　carp　slices.　Especially,　the　total　volatile　salt-based　nitrogen　(TVB-N)　did　not　exceed　10　mg/100　g　at　the　end　of　storage,　indicating　that　the　active　coating　could　obviously　extend　the　shelf　life　of　fish　muscle.　This　work　provided　a　promising　food　packaging　system　with　antimicrobial　and　environmentally　friendly.　©　2023　Elsevier　Ltd