Technical Abstract: The main difference between fish gelatin and mammalian gelatin is fish gelatin’s lower gelation temperature. This property limits the use of fish gelatin in applications that currently utilize mammalian gelatin. However, fish gelatin remains an attractive alterative to mammalian gelatin due to religious considerations and the potentially large amounts that can be extracted from byproducts generated by the fishing industry. Various research groups have used different methods to improve fish gelatin properties, including cross-linking, blending with polysaccharides, and adding salts. Fish gelatin has also been examined for various applications, including protective coatings for foods, renewable and biodegradable packaging materials, texture modifiers for desserts and spreads, antioxidant additives, and emulsifiers. Fish gelatin will be more widely used in the future as new methods are developed to modify or enhance its unique physical properties.