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Beef Collagen
5005
Fish Gelatine
£5.95 - £227.83£0.00
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Fish Gelatine Powder 150 Bloom
Source
Sourced exclusively from fish skins.
Allergen Information
Contains fish.
Quality and Compliance
A premium-grade ingredient that fully complies with EU and UK food legislation.
Understanding Bloom
The word “bloom” has two meanings when working with gelatine — one refers to a preparation technique, and the other to gelling strength.
Bloom as gelling strength:
Bloom is the standard measurement of a gelatine’s setting power. Values range from around 90 Bloom (the weakest) up to 300 Bloom (the strongest). Our 240 Bloom powder sits in the high-strength range, delivering a firm, reliable set while still being versatile enough for a wide variety of recipes. Higher-bloom gelatines require smaller quantities to achieve the same setting effect, making them both economical and efficient in use.
Bloom as a preparation step:
“Blooming” also refers to the process of softening gelatine in cold liquid before use, which is essential for a smooth, lump-free result.
How to Use Fish Gelatine Powder
Using gelatine isn’t an art — it’s more of a science. Follow a few simple rules and you’ll achieve excellent results every time:
• Weigh the gelatine powder carefully, as quantities matter
• Soak (bloom) the powder in 3 to 4 times its own weight of cold water or other cold liquid, and leave it for at least 30 minutes
• Warm the bloomed mixture gently, either over a double boiler or in short bursts in the microwave, until it becomes a clear liquid
• Add the dissolved gelatine to your recipe and combine thoroughly
Important: Never allow gelatine to boil, and never dissolve it in boiling water. Excessive heat will damage the protein structure and noticeably reduce its setting strength.
For more detail on the blooming process, please see our dedicated guide, “Blooming Gelatine.”
Flavour Profile
Valued for its exceptional clarity and clean, neutral taste — an excellent choice for dishes where the integrity of the original flavour is paramount.
Versatility and Applications
A highly adaptable ingredient that performs well across a broad spectrum of culinary uses, including:
• Delicate desserts such as panna cotta
• Glazes and savoury preparations
• Aspics and terrines
Performance Characteristics
• Sets effectively at lower concentrations than traditional gelatines
• Forms gels rapidly
• Dissolves easily in warm liquids
• Has a lower melting point (24–27 °C) compared with pork or beef gelatine (35–38 °C), giving a softer, cleaner mouthfeel
• Delivers reliable, consistent results across a wide range of applications
Comparison and Setting Properties
• Shares many characteristics with porcine gelatine and serves as a practical alternative to both pork and beef varieties
• Has a lower bloom (gel strength) than pork or beef gelatine, producing a softer set
• A little trial and adjustment may be needed to achieve your preferred consistency
Storage and Handling
Store in a cool, dry place, away from direct sunlight, moisture, and strong odours. Keep tightly sealed once opened to preserve the powder’s gelling strength and shelf life.
Explore the Range
Loving our Fish gelatine? Take a look at our Beef, Pork, and Chicken gelatines too — each with its own distinctive properties and ideal applications. Beef and Marine collagen are also available
Take a look at our other Gelatine and Collagen products
- Pork (Type A) in 240 Bloom
- Beef (Type B) in 240 Bloom
- Fish in 150 Bloom
- Chicken 280-310 Bloom
- Hydrolysed Beef Collagen
- Marine Collagen
- Beef Bronze Leaf Gelatine
- Pork Bronze Leaf gelatine
All are supplied as food grade and in a powdered granular form, in weights from as little as 50g bags all the way up to 15kg boxes.
All our powdered Gelatines (other than 5kg’s to 15Kg’s are now supplied in resealable pouches for optimum freshness.
Where does our Gelatine and Collagen come from?
- Our Pork comes from many different countries, and is blended in the UK, to strict UK/EU standards.The origin may vary from batch to batch.
- Our Beef comes from many different countries, and is blended in the UK, to strict UK/EU standards The origin may vary from batch to batch.
- Our Fish comes from: Italy
- Our Chicken comes from: Taiwan
- Our Hydrolysed Beef Collagen comes from many different countries, and is blended in the UK, to strict UK/EU standards The origin may vary from batch to batch.
- Our Hydrolysed Marine Collagen from: Norway
| Product | Usage Level |
|---|---|
| Dairy Products. | 0.2 – 1.0% |
| Desserts | 7 – 9% |
| Gummy Bears | 7 – 9% |
| Marshmallows | 1.7 – 2.5% |
| Bakery Fillings and Icings | 1 – 2% |
| Meat Products | 1 – 5% |
| Wine, Beer, Juices | 0.002 – 0.15% |
| Frozen Foods | 0.1 – 0.5% |
Nutritional Info
Energy per 100g is:
- K.Joules – 1445
- K.cals – 340
- Protein – (82 – 88%)
What is gelatine?
- What is it made of? – It is defined as a product obtained by the partial hydrolysis of collagen derived from the skin, white connective tissue and bones of animals.
- Where does it come from? – It does not occur freely in nature, and cannot be recovered from horns, hoofs and other non- collagen containing parts of vertebrate animals.
- How is it used? – It can be used to gel, thicken, stabilize, emulsify and to give a creamy consistency.
- Why do we use gelatine? – It is a natural and healthy food.
- Who uses gelatine? – Due to its versatile properties, the pure protein offers many benefits and plays an important role in today’s food industry.
- Is it natural? – It is a pure, natural protein made from animal raw materials that contain collagen.
- What goes into it? – It consists of 84 to 90 percent protein and 2 percent mineral salts, with water making up the rest.
- How is it classified? – It is classified as a foodstuff and is not a food additive with an E number.
- Is it good for me? – Gelatine contains neither preservatives nor other additives and is free of fat, cholesterol and uric acid compounds.
- Can I eat gelatine? – In addition, it does not cause any known allergies, is 100% natural and is cholesterol, purine and fat free.