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Manufactured by hydrolysis of collagen extracted from the skin of warm water fish like tilapia. It has many of the same characteristics as 250 bloom pork or beef gelatin except that it melts at a lower temperature. For example, a 250 bloom pork/beef gelatin may melt at 30ºC/ 86ºF while a 250 bloom fish gelatin would melt at approximately 25ºC/ 77ºF.


Weight: 1 lb

Fish Gelatin Powder - Cuisine-Tech

SKU: CT1056
  • Storage Conditions:  Dry and cool (68- 72ºF, 20- 22ºC)

    Directions: To dissolve fish gelatin, we recommend adding the gelatin to room temperature

    water with good agitation and heating to 30ºC/ 86ºF.

    This will dissolve the gelatin in ten minutes.

    • Gelify and thicken mixtures

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