Optimal conditions for extracting gelatin and prepar i ng gelatin film from hor se mackerel scale, such as extraction temperature and time, as well as the protein concentration of film-for m ing solutions were investigated. Yields of extracted gelatin at 70 °C, 8 0 °C, a n d 9 0 °C for 15 min to 3 h were 1.08% to 3.45%, depending on the e xtraction conditions. Among the var ious extraction times and temperatures, the film fro m gelatin extracted at 70 °Cfor 1hshowed the h ighest tensile strength and elongation at break. Hor se mackerel scale gelatin film showed the g reatly l ow water vapor per m eability (WVP) compared with mammalian or fish gelatin films, m aybe due to i ts containing a slightly h igher l evel of hydrophobic amino acids (total 653 re sidues per 1000 re sidues) than that o f m ammalian, cold-water fish and war m -water fish gelatins. Gelatin films from different preparation conditions showed excellent UV bar r ier pro per ties at wavelength o f 200 nm, although the films we re transparent at visible wave length. As a consequence, i t c an be suggested that gelatin film from hor se mackerel scale e xtracted at 70 °C for 1 h can be applied to food packag ing m ater ial due to its l owest WVP value and excellent UV bar r ier pro per ties.