A Deep Sea Fish Is Being Used To Create Ice-Cream With Less Fat Published: Jun 26, 2006 A protein from the blood of the pout fish can lower the temperature at which ice-crystals form, meaning less cream or fat is needed in the final product. Related links Deccan Herald This will open in a new window BBC News This will open in a new window Daily Mail UK This will open in a new window Email this Facebook Twitter LinkedIn Pinterest Reddit Back to news