This paper describes a method for extraction of gelatine from the skin of harp seal at mild acid conditions and gives a chemical and physical comparison of this gelatine with other mammalian and cod-skin gelatines. As compared to the wet weight of unhaired skin, a recovery of 11% dry gelatine was achieved after acid treatment and a two step water extraction at 60 and 75 degreesC. The chemical and physical properties of the gelatine were similar to the properties of commercial gelatines made from bovine and porcine skin, but significantly different from the properties of Atlantic cod-skin gelatine. The results indicated that seal skin gelatine can be used as a substitute for standard commercial gelatines for food technology applications.