Dried Premium Black Jewfish Fish Maw

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:                                                                                            - Fish maw must be soaked for hours, usually overnight before it can be prepared.                                                                                                                       - Change water from time to time to eliminate the fishy smell.                             - Quick boile the fish maw with ginger and shallot, rinse the fish maw with running water, then the fish maw is ready to cook.                                                  - 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.

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.

Precaution: 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.