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- African Wild Weever Dried Fish Maw (16 oz)
非洲 野生 淡水鱸魚花膠 鱼鳔 黃花膠#423（18-20條/磅）
非洲 野生 淡水鱸魚花膠 鱼鳔 黃花膠#424（28-30條/磅）
非洲 野生 淡水鱸魚花膠 鱼鳔 黃花膠#425（80-90條/磅）
African Wild Weever Dried Fish Maw (16 oz)
- African Wild Weever Dried Fish Maw#423 (18-20 pieces/lb)
- African Wild Weever Dried Fish Maw#424 (28-30 pieces/lb)
- African Wild Weever Dried Fish Maw#425 (80-100 pieces/lb)
Fish maw is a delicacy served during special occasions like Chinese New Year. However its nutrition is valuable year-round: Rich in collagen and protein, fish maw is a Chinese beauty secret for youthful skin. Fish maw contains rich proteins and nutrients. It nourishes 'yin' which means it replenishes the tissue, moisture, and fluids of the lung, stomach, liver, and kidney. It boosts stamina and helps prevent burnout. Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health-enhancing ingredient suitable for long time consumption.
Fish maw is the dried form of fresh, high-quality air bladders of fish, which are rich in gelatin. The air bladders are taken from large fishes and are graded according to sex: male bladders are considered better than female ones. Among them, there are shark's tripe, Pollock maw, and premium fish maw. Fish maw (aka swim bladder, gas bladder, or air bladder) is an internal gas-filled organ that contributes to the ability of much bony fish (but not cartilaginous fish) to float, i.e., control their buoyancy, and thus to stay at their current water depth without having to waste energy in swimming.
It is usually served braised, stewed, or in soup. Fish maw comes dried in a non-fried or fried form. The non-fried form is hard and dry, whereas the fried form is all white, puffy, and very light. The non-fried fish maw needs to be soaked then boiled with ginger until they are soft. Here is a simple recipe for two.
Fish Maw Soup
2 chicken thighs
1 clove of garlic
1 tablespoon raw ginger
1 cup dried fish maw pieces
chicken soup stock or low sodium bouillon
1 package Sweet Soup/Qing Bu Liang Soup
Rinse the fish maw in cold water. If it is hard, soak it for 30 minutes.
Brown the chicken in oil and set it aside, brown sliced garlic and ginger in the oil until they become fragrant. Add back the chicken. Add the dry Sweet Soup ingredients. Cover the ingredients with chicken stock and simmer for 30 minutes or until the dry ingredients are soft. Add the fish maw and simmer for another fifteen minutes or until the fish maw is spongy soft and tender not dissolved. Season with soy sauce and garnish with chopped scallions.
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