A method of preparation and use of fish gelatin for foods, and in particular a powdered fish gelatin that can be easily reconstituted and used for traditional dishes such as jelled fish sauce. The fish sauce jelly in a powder form is produced from fish scales which, when put into a cooking fish pot, will become a jelly after it is refrigerated, to replace traditional fresh fish skin that was used as a jelling agent. The fish gelatin it is made out of scales from fish such as tilapia that has undergone a deodorizing and dehydrating procedure, and is crushed into a powder.
