I want to make fish gelatin from fish skins, to make dessert jello, but how do I deodorize the fishy taste?

I am allergic to the SO2 (Sulfur dioxide) used in jell-o and Knox and most all gelatins, so I wold like to make my own jello out of fish skins. My husband is a fisherman and I can get all the fish skins I need for jello every day, but after I boil up the fish skins and harden the broth (broth hardens into a nice gelatin jello) but it is fish flavored. Does anyone know a method to deodorize and remove the fishy taste ? I want to add fruit to the gelatin to make desserts. It is impossible to buy fish gelatin retail in south florida. and wholesale I would have to buy 50 pounds of it..
I want to make fish gelatin from fish skins, to make dessert jello, but how do I deodorize the fishy taste?
I have never heard of it. However, good fish stock (fumet) will turn into a jello when cooled (just like chicken stock). It is lightly fish flavored, but probably not as much as the stuff made out of fish skins.





If you want I can send you a recipe.
I want to make fish gelatin from fish skins, to make dessert jello, but how do I deodorize the fishy taste?
Holy God.. sounds delish! Invite me.. I'll bring the pig testicles.
Reply:Why not use agar? Buy it and make your own 'gelatin'.
Reply:In the Philippines, we all use agar. They come in thick strings or colored rectangles. Dissolve in warm water slowly, strain, add flavorings and fruits, set to harden.
Reply:If I was allergic to sulpher dioxide and I really needed jello, I would get a hold of a few other commercial grade thickeners. Gum tragancanth ect.





Fish stock will always taste like fish stock, and as far as Gelatin goes fish is really on the low side. Chicken feet (not the bones) are a great source, dirt cheap and don't really have a big chicken flavor, available on the west coast through sysco/us foods/and high quality butcher shop (yeah I know there aint alot left) you might also try beef bones that are very clean of meat, that will yeild a very strong gelatin consistancy without a ton of aroma.





or you could just do it how we do in the kitchen. fruit puree and a big helping of cornstarch slurry, take it to really think then chill it down, it'll be think allright.
Reply:Kosher gelatin is usually made from fish. I can't imagine that your area has no people that keep kosher. It doesn't say fish gelatin on the front of the pack, but will often say if it's beef or fish derived on the back. Check the Jewish foods section in your grocery store to see.





You can also buy packets of Agar Agar (also called Kanten) at Asian groceries. I purchased enough to make 10 litres of 'gelatin' for a mere 1.20 at my local Asian grocery.
Reply:Oh, I had an answer. But you already have one from a chef. Forget me