TOUFOOD FISHGEL, gelling agent made from fish gelatine

Gelatin is the most commonly used gelling agent in Western cuisine, both in cooking and in pastry. It is a protein gelatin derived from animal collagen. Although gelatin from cattle or pigs is usually marketed, fishgel comes from fish. Not all jellies have the same gelling power. This is measured in a value called bloom, which can range from 50 to 300. The higher the bloom degree, the more gelling power gelatin has. Fishgel has a bloom value of 200 degrees, which is the most commonly used, along with the bloom degree of 220. It is used in savory cuisine such as the classic `aspic`, but in pastry it reaches its fullness in weak gelling or to stabilize mousse-like foam structures. Good hydration is achieved by mixing the gelatin mass with four times as much cold water and gently heating the mixture in the product to be gelled. Then wait until it is warm and let it rest in the fridge for at least four hours