In order to make full use of Tetrodontiformes fasciatus resources and enhance the added value, Tetrodontiformes fasciatus skin was used as raw material, through the process of hot water extraction, to prepare fish jelly from the skin of T.fasciatus, and determine the processing parameters of the fish jelly. Base on single-factor experiments of extraction temperature,time and solid-liquid ratio, the collagen recovery and gel strength as indicators, applying response surface methodology to fish jelly rich in collagen and with good gel properties were optimized, and the amino acid composition and content were analyzed. The results showed that time, temperature and solid-liquid ratio had significant effects. Based on the collagen recovery and gel strength, two regression equations were obtained. The determination coefficients R² were 0.959 7 and 0.886 3, respectively. The P value of the missing term was greater than 0.05, indicating that both models were valid. The optimal process conditions were extraction temperature 81℃, solid-liquid ratio 1:3.5 and extraction time 2 h. Results showed collagen recovery 47.62% and gel strength 175.25 g, the composition and content of fish jelly amino acids were consistent with skin, rich in glycine and characteristic amino acid, which could effectively utilize fish skin and retain nutrients. Fish jelly was rich in collagen having good gel properties initially obtained, which provided a theoretical reference for the further development of products from the skin of Tetrodontiformes fasciatus.