Dried Pacific Fish Maw (Fa Gao) 鱼肚胶

Fish maw is dried swim bladders of large fishes like sturgeon. Despite being seemingly an inferior fish product to many, fish maw is exalted in the Chinese community as a delicacy. Besides, it is a good source of collagen and its spongy texture allows it to absorb the flavours of other ingredients.

How to Prepare:                                                                                                           

1. To prepare, rinse fish maw. Soak them in a large bowl of water.                       
2. There should be enough water so there's room for the fish maw to expand. Soak until soft (about 2-4 hours).                                                                             
3. Cut into smaller pieces before cooking. Fish maw cooks quickly and normally only added to soup when its almost ready to be served.

Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.