$1,590.00 - $2,990.00
Frequently bought together:
Description
Origin: Africa
Features: High-quality fish maws are crystal clear under lights, without any purple bruises with clearly visible texture and patterns. Dried from striped bass's air bladders, it is the most common type of fish maw in the market. Smaller fish maws are usually used for boiling soup, while larger fish maws are used for stew dishes. High in protein level, pregnant mothers love to consume fish maws for nourishment.
Nutritive Value: Fish Maw is high in protein level, nourishing, tonifying kidney and can dissipate fatigue. It can also speed up the recovery process after surgery
Suggested Recipe: It's usually used for boiling soup. For example, Fish Maw Sea Cucumber Soup, Fish Maw Sea Conch Chicken Soup and Cordyceps Militaris Fish Maw Chicken soup. It could be served with dried mushrooms.
Cooking Method: There should not be any trace of grease or oil in the preparation process. After cleansing the fish maws, boil a pot of hot water. Once it reaches boiling point, turn off the stove and place in the fish maws and leave them in the covered pot until the water cools down. After taking the fish maw out, soak them in water for a day and place them inside the refrigerator. Change the water twice a day. Repeat the whole procedure until the fish maws soften. Afterwards, take out the softened fish maws. Boil them with water and ginger extract for roughly 2 minutes to remove the fishy scent. Remove them from heat and soak in water to remove the ginger scent and it's ready to use.
Suitable for the general public to consume.
安記 清水非洲花膠筒 (11-13頭/斤)
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