Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

► It is possible to produce high quality gels from farmed fish species. ► Unwashed fat fish mince can be used as a raw material for gelation. ► Gelled products from fat fish mince present higher nutritional value. ► However, there is a critical fat level, above which mechanical properties worsen.