Fish Gelatin!

maeda72
Apr 30
3 min read

■ 3 Key Points of This Article

This is a pure fish gelatin made from the scales and skin of fish such as threadfin bream and tilapia, with no animal-derived ingredients.

Because it has extremely little taste or odor and high transparency, it achieves a refreshing melt-in-the-mouth texture without spoiling the original flavor of the ingredients.

It is a new option that can be used in a variety of dishes such as jellies and puddings simply by soaking and dissolving it in a liquid at about 40 degrees Celsius.

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■ Q. What are the ingredients of fish gelatin and how does it differ from general gelatin?

■ Quality Using Only Fish-Derived Raw Materials with No Animal-Based Substances

[Key Point: This is a high-protein, low-fat gelatin refined from collagen extracted from fish scales and skin, without using any animal raw materials such as beef or pork.]

■ Excellent Mouthfeel That Enhances the Taste of Ingredients with a Flavorless and Odorless Quality

[Key Point: Because taste and odor are suppressed to the limit, it does not interfere with delicate flavors such as fruit or soy milk, resulting in a light and pleasant texture.]

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Hello! This is Tenbusu Organic Market.

Today, as a new option for confectionery making, we introduce K and Son's “Fish Gelatin!.” The most significant feature of this product is that it is made from fish scales and skin, such as threadfin bream and tilapia. It does not use any raw materials derived from beef or pork—common in general gelatin—nor does it use materials from mackerel or salmon. This marine gelatin is ideal for those avoiding specific animal products or seeking purer ingredients.

Gelatin is a protein extracted with hot water from the collagen found in animal bones and skin. K and Son's fish gelatin comes in granular form, and its charm lies in having extremely little taste or odor. Because of this, when making jellies, puddings, or gelees, you won't lose any of the original aroma or flavor of the ingredients you combine it with. Additionally, the refreshing mouthfeel is a texture unique to fish-derived products, making it very useful for creating summer desserts.

The secret to successful use is measuring the quantity accurately. A standard guideline for usage is 4 grams of gelatin (approximately 2%) for every 200 grams of liquid at about 40 degrees Celsius. First, soak and soften the gelatin in the liquid warmed to about 40 degrees for 5 minutes. After that, heat it over low heat while stirring to about 60 degrees (avoid burning), then turn off the heat and continue stirring for about 15 minutes until the gelatin is completely dissolved.

The finish is transparent with few impurities, making it perfect for dessert making where visual beauty is important. Since it is low in fat and contains no carbohydrates, you can use it with peace of mind for healthy recipe creation. Please experience this specialty item that upgrades your homemade snacks to a sophisticated, professional-level taste and texture.

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■ Product Specifications

・Product Name: Fish Gelatin (Marine Gelatin)

・Brand: K and Son's

・Raw Materials: Fish scales, fish skin (Threadfin bream, Tilapia, etc.)

・Excluded Ingredients: Raw materials derived from beef, pork, mackerel, or salmon

・Features: Nearly flavorless and odorless, low fat, zero carbohydrates, refreshing mouthfeel

・Usage Guideline: 4g of gelatin per 200g of liquid (approx. 2%)

・Dissolving Temperature: Around 60 degrees Celsius

・Ingredients: Gelatin (produced in Japan)

・Net Weight: 35g

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