The main purpose of this study was to extract and characterize gelatin from skins of fishes: European perch (Perca fluviatilis) and Volga pikeperch (Sander volgensis), which were collected from the Volga-Caspian basin in Russia. The gelatins were prepared using an alkaline pretreatment. The gelatin yield was in the range of 10.2-13.8% on a wet weight basis, and the gel strength exceeded 184 and 193 g for samples from European perch and Volga pikeperch skins, respectively. The pH values of gelatins were 5.49 and 5.73, melting points were 24.5 and 25.5 o C and protein content was 88.6 and 91.0%, respectively. Water-holding and fat-binding capacities of gelatins were 227-235 and 439-453%, respectively. The gelatins were composed of α-chains, β-chains, and γ-chains. The apparent valine content of the two gelatins was significantly higher than those of gelatins from other fish species. The total apparent proportions of imino acids were 192 and 203 residues/1000 residues. The gelatins from European perch and Volga pikeperch skins had relatively high gel strengths, melting points, water-holding and fat-binding capacities as compared with those of other types of fish and could be recommended as potential replacements for mammalian gelatin in the food industry.