Extraction and characterization of both collagen dialysis and collagen wash from the bone of narrow-barred Spanish mackerel were studied. Extraction method for both collagens differed in the purification process. Extraction has done by using NaOH to remove non-collagenous protein, 10% alcohol to remove fat, sodium-EDTA to remove mineral, 0.5 M acetic acid to dissolve collagen and NaCl to precipitate the collagen. The yields for both collagen dialysis and collagen wash are 1.91% and 2.06%, on the basis of lyophilized dry weight, respectively. The protein content of both collagen dialysis and collagen washare 83.00% and 48.98%, respectively. Collagen dialysis has higher water absorption, oil absorption and degree of whiteness compared to collagen wash, but has a lower bulk density than collagen wash. Collagen dialysis and collagen wash perfoms the highest solubility at pH 3 and concentration of 1% NaCl. Thermal denaturation of narrow-barred Spanish mackerel bone collagen ranged from 25 - 30°C. Increasing the temperature to more than 25 °C causes a decrease in viscosity.