From Fish Scales to Ice Cream? Crafting a Sustainable 'Cool' Future

　Taking your first bite of ice cream, you might taste the refreshing notes of papaya milk, the gentle aroma of Liouguei white tea, or the mellow sweetness of longan honey. These flavors may seem ordinary—but, surprisingly, they are all connected to an unlikely ingredient: discarded fish scales sourced from the seafood industry.

　Located in the Formosa Wang Brothers Park（台塑王氏昆仲公園), Eriel Gelato reimagines sustainable food through innovation. Founder Huang Pin-han（黃品翰)transforms fish scales—which many would consider waste—into a usable ingredient, giving them new life. The idea goes back to Huang's university days, when he was introduced to fish-scale collagen technology. In a casual conversation with his friend Luo Yu-chen（駱宇晨), a simple remark—“Maybe we could turn it into ice cream”—sparked the beginning of this creative journey.

　“As we work with each fruit and each flavor, everything has to be recalculated,” Huang explains. With no prior ice cream-making experience, the team had to carefully adjust sweetness, fat ratios, and solid content one step at a time. After many trials, they finally achieved the right balance between fish collagen and ice cream. Once they mastered the technique, they began incorporating local ingredients from Kaohsiung to create natural, health-focused flavors.

　The shop offers dozens of seasonal varieties, including its signature “Red Velvet Coffee,” which blends beetroot, espresso, and betel leaf. The addition of collagen gives the flavor a smoother, rounder profile. Options like Thai milk tea and green mango benefit from added depth and complexity.
　“Fish scales are just the beginning,” Huang says. “We hope to show that overlooked materials can be transformed into something truly delicious.”

魚鱗變身冰淇淋? 打造永續「冰」紛新未來
文、攝影/李瑰嫻 

品嘗第一口冰淇淋，或許是清爽的木瓜牛奶、帶著茶香的六龜白茶，又或是溫潤甜香的龍眼蜜。這些風味看似尋常，竟意外與水產廢棄物「魚鱗」有關。

 進駐台塑王氏昆仲公園的 Eriel Gelato，創辦人黃品翰將原本會被丟棄的魚鱗化為食材，重新詮釋永續飲食。這項創意源自他大學期間接觸的魚鱗膠原技術。在某次與好友駱宇晨的討論中，一句「也許可以做成冰淇淋」開啟創意起點。

黃品翰說：「每種水果、每種口味，都必須重新計算。」在缺乏經驗的情況下，從甜度、脂肪比例到固形物含量，都必須逐一調整。經過多次試驗，團隊終於找到魚膠原與冰淇淋的完美平衡。掌握關鍵技術後，進一步結合高雄在地食材，打造健康天然風味的冰淇淋。

店內隨季節常備數十種口味，其中代表作「紅絲絨咖啡」，結合甜菜根、濃縮咖啡與荖葉，因膠原的加入，讓風味更顯溫順圓潤；泰式奶茶與芒果青口味也因此更添層次。黃品翰說：「魚鱗只是開始，我們希望讓大家看見，被忽略的材料也能化作美味。」

Information：
．Eriel Gelato愛莉兒
地址：高雄市前鎮區中山三路39號