Abstract: In order to improve the utilization rate of the fish byproduct, fish jelly was prepared from the bone, skin and scale of Elopicthys Banbusa through extraction, seasoning and molding process.The optimized parameters for improving Elopicthys Banbusa jelly texture ( including springiness and hardness) was obtained through single factor experiment.Orthogonal experiment results showed that the hardness of fish jelly was 2403 N.The amino acids content of fish jelly met the FAO /WHO standard and were similar with the fish muscle when adopting acidulant 3% ( v/m) ( lemon acid∶vinegar =1∶1) , sodium chloride 3% ( m/m) and carrageenan 1.1% ( m/m) .