Fish Gelatin Fish Gelatin Abstract Gelatin is obtained by the hydrolysis of collagen which is the principal protein found in skin and bones. The raw material is the skin from deep water fish such as cod, haddock and pollock, and is obtained from local salt fish and frozen fish processors. The uniqueness of fish gelatin lies in the amino acid content of the gelatin. Although all gelatins are composed of the same 20 amino acids, there can be a variation in the amount of imino acids, proline and hydroxyproline. With lower amounts of these imino acids, there is less hydrogen bonding of gelatin in water solutions, and hence a reduction in the gelling temperature.
Most people think of gelatin as a food additive or part of photographic film.
With a lower gelling temperature, other commercial applications of fish gelatin have been developed. These applications are discussed. The product initially manufactured by us was marketed as a clarified fish glue, and essentially was a fish gelatin used in industrial application. We have been marketing an edible type of fish gelatin since 1981. All gelatin is derived from collagen, the principal protein found in skin and bone.