10-12 head Tied Fish Maw

Specifications: 10-12 head Tied Fish Maw
Origin: Brazil
Ingredients: Fish maw (fish product)
Features: Produced in Brazil, mainly made from large yellow croaker. The fish maw is long and thick in the middle, with heavy gelatin, and belongs to the upper-middle grade of fish maw. The texture is smooth and elastic, the taste is sweet and fragrant, and it is suitable for stewing and braising. Many restaurants will use it as a whole piece for fish maw dishes. Fish maw has abundant gelatin, so many women will use it as a tonic during pregnancy or confinement.

Health benefits: Fish maw contains rich protein, which can nourish yin and kidney, help the body eliminate fatigue, and help the wound recovery after surgery.

Recommended dishes: Various cooking methods can be used to make fish maw and sea cucumber soup, fish maw and whelk chicken soup, fish maw and cordyceps flower chicken soup, braised fish maw with shiitake mushrooms.

Cooking method: Avoid contact with oil during the soaking process of fish maw. Rinse the fish maw, boil water and turn off the heat and put in the fish maw, soak until the water is cold. Then soak it in water for a day, put it in the refrigerator, and change the water morning and evening. Repeat until the fish maw is soft. Boil water with ginger juice and add the soaked fish maw for 2 minutes to remove the fishy smell, then pour out the ginger water. Boil it again with clear water (to remove the ginger taste) and set aside. Fish maw takes longer to soak in water.

Suitable for: Everyone can eat it.

Storage method: Store in a ventilated and cool place. If you need to use it for a longer time, seal it and store it in a refrigerator at 0-8°C.