Pronunciation: [I-zuhn-glas; I-zing-glas]
Transparent and pure, this form of gelatin comes from the air bladders of certain fish, especially the sturgeon. It was popular 100 years ago, particularly for making jellies and to clarify wine. With the convenience of today's modern gelatin, isinglass is rarely used.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.