(Yu Piao) South Pacific Baked Fish Maw (Whole Piece) 南太平洋烘魚漂
RM 28.00 RM 32.00
Description: Fish maw is dried swim bladders of large fishes like sturgeon. It is a good source of collagen used in food industry to create water-resistant glue (source). It’s spongy texture allows it to absorb the flavours of other ingredients.
How to prepare fish maw?
Fish maw must be soaked for hours, usually overnight before it can be prepared.
Change water from time to time to eliminate the fishy smell.
Quick boiled the fish maw with ginger and shallot, rinse the fish maw with running water, then the fish maw is ready to cook.
Fish maw is a suitable alternative for shark’s fin and bird’s nest in soups or stews.
It is usually simmered in broth for several hours or braised whole with abalone or oyster sauces over mushroom and vegetables.
Storage: Store in cool and shaded area or refrigerated.
Why fish maw becomes thin and gel lacked after cooking?
Fish maw contains rich collagen, gel content which can be easily get melted if the cooking time is too long and the heat is too strong. Please pay attention to the cooking time and the heat temperatures. Avoid using hot water for soaking or cooking with strong heat in order to shorten the cooking/ soaking time. This will lead to loss of fish maw’s collagen nutrient.