Brazilian Tied Fish Maw 8-9 heads

Specification: Brazil 8-9 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, heavy in collagen, and is considered a high-grade fish maw. It has a smooth and elastic texture, sweet and fragrant taste, suitable for stewing and braising. Many restaurants serve it as a whole for fish maw dishes. Fish maw is rich in collagen, so many women consume fish maw during mid-pregnancy or confinement period.

Nutritional Value: Fish maw is rich in protein, can nourish yin, strengthen the kidney, help the body eliminate fatigue, and is beneficial for wound recovery after surgery.

Recommended Dishes: There are various ways to cook it, such as fish maw sea cucumber soup, fish maw conch chicken soup, fish maw cordyceps flower chicken soup, and braised fish maw with mushrooms.

Cooking Method: Avoid contact with oil during the soaking process of fish maw. First, clean the fish maw, boil the water and turn off the heat, put the fish maw in, and let it sit until the water cools. Then soak it in clean water for a day, changing the water morning and evening, and keep it in the refrigerator. Repeat until the fish maw is soft. Boil water with the soaked fish maw and ginger juice for 2 minutes to remove the fishy smell, then discard the ginger water. Boil it again in clean water (to remove the ginger taste) and set aside. Fish maw needs a longer time to soak in water.

Suitable For: All people can eat it.

Storage Method: Store in a cool and ventilated place. If you need to consume it for a longer time, it is best to seal it and store it in a refrigerator at 0-8℃.