Fish　gelatins　(FGs),　which　have　been　considered　as　excellent　candidates　to　substitute　mammalian　gelatins,　are　important　food　hydrocolloids　isolated　from　aquatic　resources.　However,　some　undesirable　sensory　and　physicochemical　properties　limit　the　applications　of　FGs.　Over　the　past　decade,　many　studies　have　reported　the　modification　of　FGs　using　polysaccharides　and　the　FG-polysaccharide　composites　show　great　potentiality　in　food　industry.　This　review　summarizes　and　discusses　fabrication　methods,　interaction　mechanism,　functional　properties,　and　applications　of　FG-polysaccharide　composites.　Various　approaches　including　physical　mixing,　chemical　cross-linking,　and　enzymatic　cross-linking　have　been　put　forward　to　prepare　the　FG-polysaccharide　composites.　Therefore,　non-covalent　and　covalent　bonds　occurred　between　the　two　types　of　macromolecules.　Mechanical　properties　(gel　strength　and　barrier　property)　and　biological　functions　(mainly　antioxidant　and　antimicrobial　activity)　of　FGs　are　improved　after　the　addition　of　polysaccharides.　The　FG-polysaccharide　composites　show　wide　varieties　of　applications　in　food　packaging,　wound　dressing,　and　drug　delivery.　Further　scientific　studies　such　as　determining　the　structural　and　physicochemical　properties　of　FGs　and　polysaccharides,　optimizing　reaction　conditions,　identifying　interaction　mechanisms,　and　expanding　their　applications　in　food,　cosmetics,　and　medical　industries　are　urgently　required.