Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with high protein content, low fat concentration, low activity of endogenous protease (cathepsin B, cathepsin L, cathepsin D, calpain and serine protease) and low TVB-N showed better gelling capacity and gel properties. However, the 3D printability of surimi was more relevant to apparent viscosity. The surimi with viscosity between 5000 Pa·s and 12,000 Pa·s yielded better printing performance as indicated by higher printing accuracy than 97% and less cooking loss. This study clarified the effects of marine fish types on the corresponding surimi gelation and gel properties, and successfully established relationships between surimi properties and 3D printing performance, thus providing new insights on exploring new surimi sources and developing 3D surimi printing techniques.