High Collagen Fish

About

Collagen is the structural protein that gives skin, bones and cartilage their strength. When simmered slowly, it breaks down into gelatine — the secret behind rich fish broths and soups. Fish skin is especially rich in collagen, while heads, frames and collars provide it through bones and connective tissue. Our High Collagen Fish range gathers the best cuts for natural collagen: skin-on fillets, heads, frames, shells and tuna collars. Perfect for stock pots, soups, stews or simply crisping the skin on a fillet. As always, everything is frozen at peak freshness to preserve quality. Please note: Collagen levels vary between species and cuts. This information is for general guidance only and not a quantified nutrition claim. These fish cuts contain skin, bone, cartilage or shell — all natural sources of collagen. Slow cooking or stock-making helps release collagen in the form of gelatine. Collagen content varies by species and cut; this information is provided for general guidance only.