We sell fish gelatine of the highest quality.
Fish Gelatine is perfect for any recipe that calls for gelatine as well as for clarification.
Fish gelatine has a lower gelling and melting point than gelatine produced from mammals (e.g. cow or pig skin). This gelatine is made from fish skins.
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 usually about 120 bloom.
Somewhat confusingly, the word “bloom” is also used to describe the method of preparing the gelatine powder before use.
You will need to “bloom” the gelatine before you use it:
NB Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine.
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.
Some fruits contain enyzmes, called proteases, which will prevent the gelatine setting; these include.Pineapple, Kiwi, Figs, Papaya, Mango, Guava and Ginger root. So these fruits need to be heated to inactivate the enyzmes.