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.