Two type of fish gelatin, low melting point (Fish-1) and high melting point (Fish-2), was studied for gelation properties, Ag colloid and physical retardance. Fish-1 showed lower Hyp and higher Met compare to Fish-2. Gelation properties related to Hyp content. Fish-2 can be seen the gelation peak using vibration viscometer at 5°C, however Fish-1 did not increase viscosity even at 5°C. Ag colloid decreasing with decreasing reaction temperature. Fish-2 could react at 20°C it resulted that very low Ag colloid. Both of Fish and Fish showed high physical retardance.