Abstract: Gelatin is a natural polypeptide polymer obtained by partial thermal hydrolysis of collagen. Due to its unique functional properties, gelatin has been widely used in medicine, food and other fields. Compared with mammalian gelatin, fish gelatin has a wide range of sources and can meet the needs of some special populations, which is a new kind of gelatin material with the most development potential. However, the gelation, emulsification, foaming and film forming properties of fish gelatin are poor, which limits their application to some extent.This article reviews the physicochemical and functional properties of fish gelatin, and summarizes the modification methods for improving the quality of fish gelatin in recent years. In order to further improve the performance of fish gelatin and expand its application to provide a theoretical basis.