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The aim of the study was to determine the optimal conditions for preparing gelatin from different kinds of fish offal: heads and backbones of Baltic cod, skins of fresh and cold-smoked salmon, and skins of salted and marinated herrings. The yield of gelatin extraction at 45°C was 71–75% for fresh salmon skins or cod backbones, and 86%, for smoked salmon skins. When heating marinated herring skins...