4-5 head Turtle Fish Stomach

Specification: 4-5 head Turtle Fish Stomach

Origin: Brazil

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

Recommended dishes: Soup, braised.

Suitable for: Everyone can eat it.

Product description:

Fish maw is also known as "gong du". Gong is not a gender, but a term used to distinguish giant fish maw. Gong du, also known as Guang du, usually refers to the swim bladder of pomfret or deep-sea fish, which has a more solid and thick texture. Fish maw has gong and niu. The beautiful gong du has a slender shape and is produced in India. It has a chevron pattern and white lines on both sides. The quality is refreshing and smooth; the niu du has a round shape and is produced in Pakistan. There are no white lines or chevron patterns on both sides, and it is easy to dissolve when cooked, which is the so-called "losing body". The most expensive gong du in fish maw is made from the swim bladder of deep-sea fish such as pomfret. Pomfret gelatin has a unique effect on stomach diseases, especially stomach ulcers, gastritis and other symptoms, and repairs the stomach wall.

Fish maw has gong and niu. Gong du is made from the swim bladder of male fish, which has elastic fibers and a firmer texture. Compared with the soft and waxy niu du, it is smoother and more chewy, and has a stronger ability to lock in the gelatin. It does not dissolve easily even after long cooking, and people who know the goods are eager for it.

Pomfret gelatin is also called pomfret belly or Guang du, which belongs to the most precious level of fish maw. The gelatin body is large and wide, thick and firm, mostly used for braised dishes; its fish oil is rich, golden in color, with a sense of oiliness. The taste is sweet and fragrant, the gelatin is thick, the body is crisp and chewy, and it is also delicious and nourishing for braised, stewed or soup.

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

Recommended dishes: Soup, braised.

Cooking method: Avoid contact with oil during the soaking process of fish maw. Rinse the fish maw first, then steam it with ginger slices for about 15-20 minutes after boiling water. Then soak it in water for one to two days. It needs to be stored in the refrigerator and change water in the morning and evening. Repeat until the fish maw is soft, then set aside.

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