Fish maw is the dried swim bladders of large fishes like sturgeon. It is a good source of collagen, and its spongy texture allows it to absorb the flavours of other ingredients.
How to prepare fish maw?
Why fish maw becomes thin and gel lacked after cooking?
Fish maw contains rich collagen, gel content which can be easily get melted if the cooking time is too long and the heat is too strong. Please pay attention to the cooking time and the heat temperatures. Avoid using hot water for soaking or cooking with strong heat in order to shorten the cooking/ soaking time. This will lead to loss of fish maw’s collagen nutrient.
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.