PROP 65 WARNING: Consuming this product can expose you to chemicals including mercury, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
南美 蝴蝶胶 #436（12-14头/磅 ）
Dried Fish Maw #436(12-14 pcs/Lb)
Fish maw has a high therapeutic effects and is rich in protein, collagen, phosphorus and calcium. It is regarded as a treasure for women. It has the ability to nourish the entire body. It is a precious food that is nourishing, moisturizing and rejuvenating. Fish maw is sweet, mild and rejuvenating for kidney and liver and their meridians. It invigorates the kidney and Jing essence, nourishing muscles and veins, stopping excess bleeding, removing blood stasis, and reducing swelling
Fish maw is a delicacy served during special occasions like Chinese New Year. However its nutrition is valuable year round: Rich in collagen, 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 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 is 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 many 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. The fluffy white fried fish maw can be added to cook with soups. 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.
From the manufacturer:
The main components of fish maw are high-grade collagen, a variety of vitamins, calcium, zinc, iron, selenium and other trace elements. The protein content is as high as 84.2%, and the fat is only 0.2%. It is an ideal high-protein and low-fat food.
From the perspective of traditional Chinese medicine, fish maw has a nourishing and therapeutic effects. Compendium of Materia Medica records: “Fish maw can nourish the kidney and Jing essence, nourish the muscles and veins, and can treat kidney deficiency and smooth essence and postpartum (postpartum food) wind cramps.” That means it can support vitality, hormone balance and metabolism, balance yin/yang and reduce nerve pains. Fish maw is rich in protein and gelatine; it nourishes yin (internal organs and fluids) and skin, nourishes kidney/adrenal health, and has strengthening functions especially when the waist and knees are sore and weak, the body is weak. It is mild and most suitable for regular consumption.