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To utilize effectively fish skin wasted from fish processing, a dower sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable pretreatment, extraction and decolorization for gelatin preparation from dower sole skin are as follows: the skin is limed with 1.0% calcium hydroxide solution at 5℃ for 4 days, washed thoroughly for 2 days with tap water, extracted with 5 volumes of water (pH 5.0∼7.0) to dehydrated skin for 3 hours at 50℃, and then bleached with 3% activated carbon. Though dower sole skin gelatin was prepared under above conditions, physico-chemical property values such the melting point and gelling point of that were lower than those of yellowfin sole skin gelatin as well as the commercial pork skin gelatin. Therefore, the purified dower sole skin gelatin requires a suitable modification operation for better quality gelatin manufacture.
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