I've gotten pretty excited about the process of making fish gelatin, and in the handbook, it says VERY savory, compared to normal gelatin or fruit gelatin. Is there a corresponding nutritional benefit to using this ingredient in meals? I'm not seeing any recipes that list it as an optional ingredient, but if there is a worthwhile benefit to including this in my meals, I'll go for mass production! I'm trying to come up with a pretty obnoxious fancy diet that provides very strong nutritional value without having to eat a lot of different items each day.
