Group Shark Fin

Specification: Group Shark Fin
Origin: Indonesia
Features:
Group fins: The tail fin and dorsal fin of the banded plowhead or the pointed plowhead are the best in shark fins. The fin needles are thick and strong, the meat membrane is thin, the entrance is smooth, and the gelatin is especially rich. 

-Contains rich calcium, iron, collagen and other rich nutrients, full of bone collagen, has the fresh taste of shark fins, rich protein and gelatin, and has the feeling of licking the mouth of fish glue seeds, and it is even more bone-building. It is really indispensable to use it for soup and stewed dishes 

-Contains rich natural gelatin, high nutritional value, but different taste, mostly used for braised or thick soup.
-Thick body shape, with nourishing yin, nourishing face and high bone collagen and other dietary effects, most suitable for ladies.

Soaking method 
Add ginger slices to the group fins and boil them in water for about 10 minutes, turn off the heat and simmer for 20 minutes, rinse with water, and then soak in water in the refrigerator for 24 hours.

Storage method 

Must be stored in the refrigerator