Fish Gelatin is produced by controlled acid or alkaline hydrolysis of collagen-rich fish skins (typically from cold-water species like cod, pollock, or tilapia) or fish scales. Cold-water fish gelatin has lower gel strength (50–150 Bloom) and gelling temperature (8–15°C) compared to warm-water species (150–250 Bloom, gelling at 18–25°C), though both are lower than mammalian gelatin. The amino acid profile is rich in glycine and proline but lower in hydroxyproline compared to porcine gelatin, accounting for its lower gel strength.
Fish gelatin is intrinsically Halal and Kosher. This makes it suitable for markets where mammalian gelatin is restricted. It is classified as a food ingredient rather than an additive and requires no E-number. Applications span soft capsules, confectionery, dairy, and photographic film.