Delicious and healthy kitchen ingredient
In recent years, fish gelatine has become a high-quality alternative to conventional pork or beef gelatine. Mainly obtained from the skin and scales of warm- and cold-water fish, it offers specific advantages in the areas of health and nutrition.
Health benefits and bioavailability
A major advantage of fish gelatine is its high bioavailability. Because of its composition as collagen protein, it provides essential amino acids such as glycine, proline and hydroxyproline. These components are crucial for the regeneration of connective tissue, cartilage and tendons. Fish gelatine may, as some studies suggest, improve skin elasticity and reduce wrinkle depth, which is why it is found in many anti-ageing cosmetics. They are also said to have a positive effect on hair growth and the strength of fingernails... Read more
Premium fish gelatine, 300 g powder
-
From 1€29.60€98.67 / 1 Kilogramm
-
From 2€28.10€93.67 / 1 Kilogramm
-
From 5€26.60€88.67 / 1 Kilogramm
Relevance for diet and faith
Fish gelatin is, unlike pork or beef products, often the only animal gelatin option for people with certain religious dietary laws. It is processed to meet the requirements of both Halal and Kosher standards. This makes it an indispensable raw material for the global food and pharmaceutical industries to make products accessible to a wide international audience.
Functional properties in the kitchen
Physically, fish gelatin has a lower melting point than gelatin from terrestrial mammals. Unlike bovine gelatin, which only melts at high temperatures, fish gelatin is often already liquid at body temperature. In gastronomy this provides a particularly pleasant mouthfeel, as dishes such as mousses or jellies almost dissolve on the tongue. It also normally has no flavour or odour, making it perfect for delicate desserts.
Sustainability and use
From an ecological perspective, fish gelatin has the advantage of being obtained from by‑products of the fishing industry. This process turns scales and skins, which would normally be considered waste, into a valuable protein. In addition to the food industry, it is also used in pharmaceuticals, for example in the production of soft capsules that securely encapsulate active ingredients and release them quickly in the body.
In summary, fish gelatin combines a high biological value, functional advantages in texture and broad acceptance across cultural boundaries.