The eŠect of NaCl and organic salts (Na-citrate, Na-acetate, Na-benzoate and Na-tartrate) on the properties of surimi-basedˆlms prepared from Alaska pollack frozen surimi was investigated. The solubility of the surimi protein increased upon addition of the salts. Na-citrate and NaCl appeared to have the highest ability to dissolve the protein among the salts. The surimi were dissolved into salt solutions at neutral pH and dried (25±0.5°C and 50±2 RH) to form theˆlm. Physical properties and SDS-PAGE of the resultantˆlms were determined. Thê lms with Na-tartrate and NaCl were crystallized during the drying process. By adding the salts, tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP) of theˆlm were increased while transparency of theˆlm was decreased (became transparent) compared to those of the control (no salts added). SDS-PAGE indicated that the protein patterns of theˆlm were not signiˆcantly diŠerent among the salt types used as a solubilizer. Na-citrate showed the highest eŠects on increasing TS and decreasing transparency of theˆlm among the salts used in the study.