The fishing industry and the consumption of seafood products generates a large amount of waste that results in environmental pollution, including fish skin, which can be used for the extraction of food additives. Thus, the objective of the study was to evaluate the effect of the use of gelatin extracted from blue shark skin (Prionace glauca) in the clarification of cane juice, to determine the optimal concentrations and temperatures of the process through the response surface methodology. As a result, optimal concentrations between 1.8 g / L and 2.8 g / L and temperatures between 47.7 ° C and 50 ° C were obtained. The gelatin extracted from blue shark skin showed an excellent capacity as a clarifying agent, making it an alternative for the use of fish waste in industrial applications.