In order to improve the properties of single fish gelatin, different mass concentrations of sodium alginate were composited with fish gelatin to prepare the composite gelation. Subsequently apparent characteristics, chromatic values, and rheological properties were investigated and single fish gelatin was adopted as the contrast. According to the results, the elasticity of the single fish gelatin was improved and the network structure was much better with the increasing fish gelatin mass concentrations (0.06-0.10g/mL). The single gelation was particularly brittle and fragile at the mass concentration of 0.06g/mL and 0.07g/mL while the composite gelation had good mechanical properties and formability generally. The gelation strength increased steadily along with the increase of sodium alginate mass concentration (ranging from 0.01 to 0.03g/mL). It could be concluded that the addition of sodium alginate could improve the properties of the gelation. This study investigated the properties of different composite gelations, which could provide more theoretical basis for the practical application of the two compounds.