Fish Gelatine 150 Bloom

Fish Gelatine is a pale straw coloured granular powder for food use. Dissolves in hot water, forming a gel on cooling. Extracted from fish skins.

Fish gelatine  has many culinary uses. Fish gelatine can be used in foods such as moulded desserts, cold soups, trifles, marshmallows, confectioneries such as gummy bears, candy corn, and jelly beans. May also be used as a stabiliser, thickener, or texturiser in foods such as jams, yogurt, cream cheese, ice creams and margarine. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories. Additionally, fish gelatine is used for the clarification of juices and vinegar.

Fish gelatine is sold by its strength. This is known as "Bloom", starting at about 90 bloom  (the weakest) to about 300 Bloom (the strongest). The powder sold in supermarkets is about 120 bloom.

Fish Gelatine is also affected by what you are trying to gel, for example a liquid such as Lemon juice will require more gelatine to set, than if you were using just water.

You will also need to "bloom" the gelatine before you use it this means soaking the gelatine for 30 min’s or more in 3 to 4 times its own weight of cold water, or other liquid, then heating it up over some form of double boiler, or in the microwave, until it forms a clear liquid. Never allow fish gelatine to boil, or use boiling water, as this affects the strength of the gelatine.

The  following fruits  contain enzymes called proteases which stops the fish gelatine from setting: pineapple, kiwi, figs, papaya, mango, guava and ginger root. These fruits need to be heated to inactivate the enzymes.

NUTRITIONAL INFORMATION (TYPICAL ANALYSIS)

PROTEIN CONTENT 82 – 88% dry weight

CARBOHYDRATES nil

FAT trace

FIBRE nil

KILOJOULES 1445 per 100 grams

KCAL 340 per 100 grams