Premium fish gelatine, 300 g powder

Protein concentrate from fish collagen for healthy cooking

Gelatine is hardly dispensable in fine cooking. Silky-smooth creams and equally delicate cakes that are nevertheless firm enough to slice are hard to achieve without it. Starch as a binding agent has very different properties and even agar-agar or pectin do not produce the same refined texture.

But there are also differences between types of gelatine. Common bovine gelatine sets much firmer, the dishes are by far not as tender. And pork gelatine is taboo for Muslims, Jews and many others who simply avoid pork.

Here fish gelatine offers an ideal substitute, as it is not only healthier but also far superior in its culinary properties compared with conventional gelatine. Premium fish gelatine is a purified protein concentrate obtained from fish collagen. Collagen proteins are the most common protein structures in humans and animals. Premium fish gelatine contains the complete amino acid profile of collagens, is gluten-free, free from additives and odour- and flavour-neutral. In addition, it is naturally free of cholesterol and almost free of carbohydrates and fat. It is also kosher and halal.

Raw material quality

Each production batch is tested for residues. Heavy metals are well below the limit values. Microbiological contamination is also low; for example, the product is guaranteed salmonella-free.

The raw material used is 100% traceable. No opaque raw material sources from Asia are used; the raw material, i.e. fish skins, comes from European aquaculture. Although the product is of course not vegan, no fish has to die solely for this fish gelatine. The fish skins are exclusively a by-product that arises during the production of fish fillets which takes place anyway.

Use

Premium fish gelatine is well tolerated and can be used wherever gelatine is required in the kitchen. Heating above 80 ºC should be avoided, otherwise the gelling ability will be lost. Furthermore, premium fish gelatine is an excellent ingredient for homemade protein and vital shakes.

To enhance and enrich the daily diet, stir 1 tablespoon (approx. 10 g) of fish gelatine powder into approx. 200 ml of water, juice, almond, oat or rice milk, or into muesli, yoghurt or curd. Just like gelatine from other sources, fish gelatine powder can also be used to prepare jellies and cream desserts. Use the quantities specified in the recipe. Depending on the desired firmness, between 15 and 30 g per litre of liquid are used.

Of course, fish gelatine can also be taken as a pure dietary supplement and it is more palatable for many people than the products otherwise recommended for this purpose, i.e. gelatine powder as a by-product of pigs and cattle from factory farming. However, taking it in the form of tasty products, e.g. from the low-carb cuisine of Verena Geistlich, is certainly more enjoyable than taking the powder stirred into water and has the same positive effects. Therefore we generally recommend preferring this form of consumption!

Nutritional information

* naturally occurring, no sugar added
** Sodium from natural sources

Amino acid profile (based on total gelatine)

* essential amino acid

Ingredients

100% fish gelatine, residue-tested.

Recommended consumption

Use in cooking and nutrition as you would gelatine.

Storage instructions

Store in a cool, dry place, protected from light (not in the refrigerator).