Gelatin is the denaturation product of collagen， which has good value in food， medicine and other industries. Most of the gelatin in the market is mammalian gelatin， but when it needs to be applicated， it will be hindered by problems like animal-derived virus and religious culture. Fish gelatin is not restricted by the above factors and it has similar functional characteristics to mammalian gelatin， so it is good to development and has a good application value. However， the gelatinization and rheology of fish gelatin are weaker than that of mammalian gelatin. In this paper， the differences between fish gelatin and mammalian gelatin were discussed， and the research progress of fish gelatin modification methods was emphatically discussed， so as to provide reference and basis for the improvement of fish gelatin properties.