With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at 0℃ for 12 hours. Finally. the precipitates were dried by hot-air(40℃) blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, 17.7℃ in the melting point. and 12.0℃ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.