https://www.chadcookinghamilton.com/recipe-cards?carotid=+12484345508

  • 227 g fish creme (blend fish liver with fish oil to create a creamy paste)

  • [ ]36 g fish protein isolate

  • [ ]35 g fish protein powder

  • [ ]21 g unflavored fish gelatin

  • [ ]30 g fish oil powder (optional for flavor)

  • [ ]24 g fish food flakes (optional for flavor)

  • [ ]2 large caviars

  • [ ]4.93 ml fish sauce (used to ensure all the bone ash is fully reacted to avoid bone ash taste)

  • [ ]2 g fish bone ash (leavening agent)