Which Fish Contains the Most Collagen? An In-Depth Guide

November 20, 2025 •

4 min read

According to scientific studies, up to 70% of a fish's processing byproducts, including skin, scales, and bones, are rich in valuable compounds like collagen. The question of which fish contains the most collagen is complex, as the answer depends on the part of the fish consumed and how it is processed.

Quick Summary

This article delves into the specific fish species and parts that are richest in marine collagen, explaining why byproducts often hold higher concentrations than fillets and highlighting the most potent sources for dietary intake or supplement production.

Key Points

Salmon Scales and Skin: Atlantic salmon scales yield exceptionally high levels of collagen (51% dry weight), with the skin also being a potent source.
Tilapia Byproducts: The skin of tilapia offers a very high collagen yield (44% dry basis) and is considered a sustainable source.
Eat Small Fish Whole: Consuming small fish like sardines and anchovies entirely, including bones and skin, is an excellent way to boost your dietary collagen intake.
Collagen is in Byproducts: The highest concentration of collagen is in fish byproducts such as skin, scales, and bones, not the muscle meat.
Bioavailability Matters: Marine collagen is highly bioavailable due to its low molecular weight, meaning the body can absorb and use it more effectively than other animal sources.
Source Varies by Species: Collagen content and quality vary based on the fish species, age, and extraction methods used.

Unlocking the Potential of Marine Collagen

Marine collagen has emerged as a highly sought-after supplement for its potential benefits to skin, joint, and bone health. Derived primarily from fish byproducts like skin, scales, and bones, it is praised for its high bioavailability compared to mammalian alternatives. While most people consider fish fillets a source of protein, the real goldmine for collagen lies in the parts typically discarded. Understanding which fish contains the most collagen means looking beyond the meat and into the structural tissues.

The Highest Yielding Fish and Parts

Several studies on byproduct utilization in the fishing industry have quantified the collagen content of different fish species and their various components. The results indicate that some parts, particularly scales and skin, provide a significant dry-weight yield, making them prime sources for extraction.

Here are some of the most prominent sources identified in recent research:

Salmon Scales: Among the most concentrated sources, salmon scales have shown exceptionally high collagen yields, reportedly up to 51.11% of dry matter. This makes them an incredibly efficient and valuable resource for collagen production.
Tilapia Skin: Studies have consistently shown high collagen yields from tilapia skin, with one analysis revealing a yield of 44.32% on a dry basis. Tilapia is also noted as a highly sustainable and accessible option for marine collagen.
Giant Croaker Skin: Research using specific extraction methods on giant croaker skin has yielded impressive results, with a recorded dry weight basis of 84.85%. This highlights how processing techniques can significantly affect the final yield.
Yellowfin Tuna Skin: For larger fish species, the skin also offers a substantial source. Yellowfin tuna skin has been reported to produce collagen yields of up to 61.26% on a dry weight basis.

Consuming Collagen-Rich Fish Whole

While industrial extraction focuses on byproducts, some fish are best consumed whole to reap the maximum collagen benefits. This is especially true for smaller, forage fish species where the skin and bones are routinely eaten.

Sardines: A nutritional powerhouse, sardines are consumed entirely, bones and all, providing an excellent source of Type I collagen. They also provide beneficial omega-3 fatty acids, complementing the collagen's effects.
Anchovies: Similar to sardines, these small fish are often eaten whole, ensuring consumption of the skin, bones, and cartilage where collagen is concentrated.

Comparison of Collagen Sources

The following table compares the collagen yield and practical application of different fish sources, drawing from available research on extraction and consumption.


Source	Primary Location	Typical Yield (Dry Basis)	Best for	Notes
Salmon Skin	Skin	~27–34%	Supplements, DIY bone broth	High protein, rich in Omega-3s.
Salmon Scales	Scales	~51%	Industrial Supplements	Extremely high concentration, often discarded.
Tilapia Skin	Skin	~44%	Supplements, Food Products	Sustainable source with high purity.
Giant Croaker Skin	Skin	~85% (lab extraction)	Industrial Supplements	Yield highly dependent on extraction method.
Yellowfin Tuna Skin	Skin	~61%	Supplements, Food Products	Significant byproduct of canning industry.
Sardines (Whole)	Skin, Bones	Not applicable (Whole Food)	Direct dietary intake	Maximizes nutrient intake by consuming all parts.
Cod Byproducts	Skin, Bone, Fin	Varies by part	Supplements, Broth	Cold-water fish, excellent source of type I collagen.

Why Marine Collagen is So Bioavailable

Marine collagen is predominantly Type I, the most abundant type of collagen in the human body, found in skin, bone, and connective tissues. It has a smaller particle size and lower molecular weight compared to bovine or porcine collagen, allowing it to be absorbed and utilized more efficiently by the body. This high bioavailability means the body can more effectively use the amino acids from the hydrolyzed collagen, translating to more noticeable benefits for skin hydration, elasticity, and joint health.

Maximizing Your Collagen Intake

To ensure you are getting the most out of your fish-based collagen, consider these tips:

Eat Fish Skin: Pan-searing or grilling fish like salmon with the skin on is a delicious way to ingest a concentrated dose of collagen.
Consume Smaller Fish Whole: Incorporating small fish like sardines and anchovies into your diet provides an all-encompassing nutritional boost, including collagen from bones and skin.
Make Fish Bone Broth: Simmering fish bones, heads, and frames for an extended period extracts valuable collagen and minerals, creating a nutrient-dense broth.
Consider Marine Collagen Supplements: For those who don't eat enough fish, high-quality marine collagen peptides derived from sources like cod or tilapia skin offer a convenient and highly bioavailable alternative.
Pair with Vitamin C: Vitamin C is crucial for the body's natural collagen synthesis. Pair your marine collagen sources with vitamin C-rich foods like citrus fruits and bell peppers to boost production.

The Takeaway

While no single species can definitively be named the richest, the most concentrated source of collagen from a fish is overwhelmingly its scales and skin, followed by bones. Species like Atlantic salmon and tilapia have been shown to provide some of the highest yields in industrial settings, while small, whole-eaten fish like sardines and anchovies offer an excellent practical dietary source for at-home consumption. By focusing on these often-overlooked parts or opting for high-quality marine collagen supplements, individuals can effectively incorporate this valuable protein into their wellness routine. Read a detailed study on collagen extraction here.

Conclusion

The quest for which fish contains the most collagen leads away from the fillet and towards the skin, scales, and bones. Industrial extraction highlights high yields from species like Atlantic salmon and tilapia, but home cooks can get a significant boost from simply eating the skin or consuming small fish whole. The exceptional bioavailability of marine collagen makes it a superior option for many, and understanding where it's most concentrated allows for more strategic and effective dietary choices.

Frequently Asked Questions

The highest concentration of collagen in a fish is typically found in its scales, skin, bones, and fins, with the meat containing very little.

Marine collagen is generally considered more bioavailable than bovine collagen due to its smaller particle size and lower molecular weight, allowing for more efficient absorption by the human body.

No, fish fillets contain a minimal amount of collagen. To increase your intake from fish, you need to consume the skin, scales, and bones, or take a supplement made from these parts.

Gentle cooking methods like steaming or poaching are recommended to retain most nutrients, including collagen. You can also make a nutrient-rich broth by simmering the bones.

The collagen quality in wild-caught fish may be higher due to a healthier and more varied diet in their natural environment. However, the exact quantity depends heavily on the species and part of the fish.

Tilapia skin is a popular source because it provides a high collagen yield, is widely available, and is often sourced from sustainable aquaculture.

Strictly speaking, marine collagen is animal-based. However, vegetarians and vegans can find plant-based collagen boosters, which are supplements designed to enhance the body's natural collagen production.

Yes, marine collagen is beneficial for joint health. It helps strengthen connective tissue, improve mobility, and may help reduce joint pain and inflammation.