Fish Maw is a dried product of various types of fish maw. It is famous for its gelatin, and its alias is Maw. Fish maw, is made by removing fish maw from the belly of the fish and cutting and drying it. It is rich in protein and gelatin. It is used to nourish the Yin and strengthen the kidney, and it can quickly eliminate fatigue and helps to recovery the damage of the wounds of surgical patients.
Nutrition: High protein, High collagen, Low fat
Ingredient: Fish Maw
Production Procedure: UNSULPHURED
Best Before: 3 Years
Origin: South African Sea
Direction to use
Suitable for stewing soup.
- Soak the fish maw with water for about one to two days (depending on the size). The water must be changed once or more per day;
- Put the soaked fish maw in boiling water, cook for about 10-30 minutes (depending on the size), turn off the heat and cool to room temperature, take out fish maw and wash it with water;
- At this time, if the fish maw hasn't bloomed yet, soak it in water for about 10 hours until the fish maw is softened and cut into pieces for later use;
- Then put the fish maw into the boil water with onion, ginger or wine for about 5 minutes, then it is ready for use. If do not cook it immediately, put it in the freezer and store it, and cook it within one week.
Most suitable for people who have weak lung and kidney and anaemia people as a conditioning body.
The method of soaking the fish maw has a great influence on the quality of the fish maw. Do not use utensils that are stained with greasy or combed ingredients during the soaking process. Otherwise, the fish maw will easily dissolve and taste bad.