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Gelatin is obtained by the hydrolysis of collagen which is the principal protein found in skin and bones. Fish gelatin is being extracted commercially in Nova Scotia by Kenney & Ross at Port Saxon. The raw material is the skin from deep water fish such as cod, haddock and pollock, and is obtained from local salt fish and frozen skins. The uniqueness of cold water fish gelatin lies in the amino acid composition of the gelatin. Although all gelatins are composed of the same 20 amino acids, there can be a variation in the amount of amino acids, proline and hydroxyproline. With lower amounts of these amino acids, there is less hydrogen bonding of gelatin in water solutions, and hence a reduction in the gelling temperature. Gelatin from cod skin gels at 5-10ºC, whereas gelatin from carp skin would be more similar to animal gelatin, which gels above room temperature. Most people think of gelatin as a food additive or part of photographic film. With a lower gelling temperature, other commercial applications of cold water fish gelatin have been developed.

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