<![CDATA[Gelatin is widely utilized in food, pharmaceutical, cosmetic, and other industries because of its distinctive gelling and functional properties. However, conventional gelatin is predominantly derived from mammalian sources, raising halal, safety, and traceability concerns. This review evaluates marine fish skin, bones, and scales as alternative sources of halal gelatin and compares their extraction yield, gel strength, and viscosity. A qualitative descriptive literature review was conducted using studies retrieved from major academic databases and relevant scientific publications. The findings demonstrate that marine fish by-products contain substantial collagen resources, although their extraction performance varies according to species, anatomical source, pretreatment, and processing conditions. Fish skin generally provides higher gelatin yields because its collagen matrix is less mineralized and more accessible to hydrolysis. Fish bones and scales require additional demineralization because collagen is strongly associated with inorganic minerals. Nevertheless, gelatin derived from all three sources can exhibit satisfactory gel strength and viscosity compatible with relevant SNI and GMIA requirements. Overall, marine fish by-products represent promising halal, sustainable, and value-added raw materials for gelatin production and fishery-waste valorization across diverse future industrial applications worldwide. ]]>
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