Louis François Fish Gelatine is a premium professional-grade gelatine derived from fish, offering an excellent non-pork alternative for chefs and patissiers working in halal, kosher, or pork-free kitchens. With a setting power equivalent to standard porcine gelatine, it delivers consistent, reliable results in mousses, glazes, panna cottas, jellies, and moulded desserts.
Fish gelatine has a slightly lower melting point than porcine gelatine, giving finished desserts a delicate, melt-in-the-mouth quality that is particularly prized in fine patisserie. It is virtually odourless and flavourless when used correctly, ensuring it does not interfere with the flavour profile of your creations.
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Available in a professional bulk pack. For more professional gelling agents and patisserie ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.