Fischknorpel

Fischknorpel, literally translated as "fish cartilage," refers to the cartilaginous structures found in fish, as opposed to the bony skeleton of mammals. These structures play a vital role in the anatomy of many fish species, providing support and flexibility. Unlike true bone, cartilage is a more pliable connective tissue.

In some fish, particularly certain species of sharks and rays (which are cartilaginous fish or Chondrichthyes), their entire skeleton is composed of cartilage rather than bone. This is a defining characteristic of this class. In bony fish (Osteichthyes), cartilage is present in areas such as the fins, gills, and the joints between bones, often serving as a shock absorber or a flexible connection.

Fischknorpel is sometimes consumed as a food ingredient, particularly in Asian cuisines. It is often prepared by boiling or simmering, where it can impart a unique texture and flavor to dishes. It is also a source of collagen, a protein widely used in the production of dietary supplements and cosmetic products. Research has explored the potential health benefits associated with fish cartilage consumption, including its purported anti-inflammatory properties and contributions to joint health, though scientific consensus on these claims varies. The sustainability of harvesting fish cartilage is also a consideration within discussions about marine resource management.