Activa Transglutaminase GS (SB), for fish - not for sale to end consumers, 1 kg

Transglutaminase is an enzyme that causes meat proteins to bond or stick together. This allows you to join pieces of fish without stuffing, or to join sections and reuse them. The whole process is completely tasteless and also very economical. To use, the powder must be dissolved in cold water and then brought into contact with the fish meat. The whole process should then be stored in an airtight container, ideally under pressure, overnight in the refrigerator (ideally 0°C). After that, the meat can be used as usual. However, caution is advised: It is best to wear safety goggles, gloves, and a face mask to avoid irritation. Please familiarize yourself thoroughly with the process and its safe use.