Our premium dried fish maw is carefully sourced from deepsea fish swim bladders and naturally sundried under strict processing standards. Wellknown as "ginseng of the ocean", this highly-regarded traditional seafood delicacy delivers abundant natural collagen. Each piece features thick, firm flesh with clean texture, free from sulfur treatment and artificial bleaching. After proper soaking, fish maw expands significantly, turning translucent, soft and bouncy. It brings rich nourishment and mild ocean umami without fishy odour. Perfect for nourishing home cooking, holiday feasts and premium gift-giving. This versatile ingredient works wonderfully for slow-simmered soups, braised recipes and gourmet dessert creations.
Key Features
- Premium deepsea dried fish maw, naturally sundried, no sulfur, no artificial bleaching
- Extra-thick flesh, high natural collagen content, expands 68 times its original size after soaking
- Clean appearance with natural golden-amber colour, minimal impurities
- Delicate bouncy and gelatinous texture after rehydration, low fishy flavour
- Multi-purpose for soup, braised dishes, fish maw pudding and fine-dining banquet meals
- Ideal for daily nourishment, family feasts and upscale seafood gift sets
- Convenient dry format for long-term storage
Cooking Suggestions
Soak dried fish maw fully in cold water for 2448 hours, change water regularly during soaking until completely softened. Gently clean and trim off impurities. Blanch with ginger slices to remove residual fishy taste. For nourishing fish maw chicken soup, simmer with chicken, red dates and goji berries over low heat for 23 hours. It can also be braised in rich sauce or made into creamy fish maw milk pudding. Do not overboil to avoid turning mushy. Fully cook before consumption.
Storage Instructions
Store unopened dried fish maw in cool, dry and well-ventilated place, keep away from sunlight and moisture. Shelf life is up to 24 months. Once rehydrated, cook immediately or store refrigerated and finish eating within 48 hours. Do not refreeze soaked fish maw.
