The extraction of gelatin from Spanish mackerel (Scomberomorus sp.) fish bones and its characterization was performed. This research was conducted to evaluate the effect of different concentration of NaOH soaking solution (0.3 and 0.5%), NaOH soaking period (48 and 72h), and extraction temperature (60, 70 and 80°C) towards the yield and gel strength of gelatin resulted and also to analyze the best methods that produced gelatin with highest yield and highest gel strength. The method used that resulted the highest yield (4.54±0.06%) was 0.3% NaOH with 48 h of soaking and 80°C, while the method used that gave the highest gel strength (175.5 ± 3.54g Force) was 0.3% NaOH with 48 h of soaking and 70°C. The characterization was carried out for the best yield and best gel strength gelatins and their characteristics were compared with the commercial gelatin. The best gel strength gelatin had better quality than best yield gelatin, and was comparable with commercial gelatin in the terms of amino acid composition, proximate content, whiteness degree, pH, oil absorption capacity, foaming properties, although it had lower value of gel strength, melting and setting point, water absorption capacity, and emulsion properties than commercial gelatin. This might be caused by the different in raw material used, severity of extraction, and application of purification method.