Nile Perch Fish maw, also known as fish maw tube, is named after the shape of the belly resembles a purse. It is produced in Africa, and they are divided into different series according to their size. Because the fish maw is particularly crisp after soaking, it is most suitable for stewing soup.
Cooking Method:
1. Soak the fish maw in water for about one to two days (depending on the size), and change the water once or more every day.
2. Put the soaked fish maw in the boiling water, use a bamboo bat on the bottom, cook for about 30 minutes, turn off the heat and cover the lid until the water is cold, take it out and wash it with water.
3. At this time, if the fish maw is not yet tender, it must be soaked in water for about 10 hours until the maw is soft, then cut into pieces and set aside.
4. Then put the fish maw in hot water with ginger and onion wine and cook for about 5 minutes. If it is not cooked immediately, it must be stored in the refrigerator and eaten within a week.
Country of Origin: South Africa
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.
Precaution: Method to soak the maw has a great influence on the quality of the maw. During the process of dipping the maw, do not use any utensils stained with greasy substances or soda, otherwise it will be easily soluble and stale.
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