Fish maw is dried swim bladders of large fishes like sturgeon. It is a good source of collagen used in food industry to create water-resistant glue (source). It’s spongy texture allows it to absorb the flavours of other ingredients.
Cooking Method: 1. Fish maw must be soaked for hours, usually overnight before it can be prepared. 2. Change water from time to time to eliminate the fishy smell. 3. Quick boiled the fish maw with ginger and shallot, rinse the fish maw with running water, then the fish maw is ready to cook. 4. Fish maw is a suitable alternative for shark’s fin and bird’s nest in soups or stews. It is usually simmered in broth for several hours or braised whole with abalone or oyster sauces over mushroom and vegetables.
Weight per pack: 100g
Country of Origin: Norway
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.