TOUFOOD FISHGEL, gelling agent made from fish gelatine

Gelatin is the most commonly used gelling agent in Western cuisine, both in cooking and pastry. It is a protein gelatin derived from animal collagen. While gelatin is typically marketed as bovine or porcine, fish gel is derived from fish. Not all gels have the same gelling strength. This is measured by a value called Bloom, which can range from 50 to 300. The higher the Bloom value, the greater the gelling strength of the gelatin. Fish gel has a Bloom value of 200, which, along with 220, is one of the most commonly used. It is used in savory dishes such as classic aspics, but in pastry, it is particularly effective for light gelling or for stabilizing mousse-like structures. Good hydration is achieved by mixing the gelatin mass with four times its volume of cold water and gently heating the mixture in the product to be set. Then wait until it`s warm, and let it rest in the refrigerator for at least four hours.