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Description
Origin: Norway
Features: The water quality in Norway is closely monitored by the government. Cold and clear, the high-quality Norway water breeds superior seafood.
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.
安記 紐西蘭花膠 (18-22隻/包) 300G
安記 紐西蘭花膠 (18-22隻/包) 300G
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