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Fish maw is dried swim bladders of large fishes like sturgeon. In spite of being relatively an inferior fish product to numerous, fish maw is honored in the Chinese neighborhood as a special. Besides, it is an excellent source of collagen utilized in food market to produce waterproof glue (source). It's spongy texture enables it to absorb the flavours of other active ingredients.

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Nevertheless, the owner of the Chinese medical store to me that deep-frying is not suggested and no longer practiced as the fish maw will turn rancid rapidly. Taste & odor, Fish maw is dried swim bladders of big fishes. A quick search on Internet explained it as nearly unsavory which I disagree.

It has this fascinating sea flavour which is referred to as xin mei/ xian wei () in Chinese. Grade, quality & price, More economical but lower quality fish maw, Fish maw is more affordable than shark's fin and bird nest. Nevertheless, it is not economical. It is divided into 2 grades.

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Whereas the greater grade Fa Gau () can cost RM 300 for the same weight! This piece of fish maw (Fa Gau/) expenses RM 400+! Higher quality fish maw is much thicker and is valued for its collagen. My late grandma utilized to invest thousands on these delicacies throughout Chinese New Year.

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The good news is, I discovered intermediate quality fish maw. At RM 90 per 100 g, I could make a pot of soup for 12 people. I think it's excusable. Click Here For Additional Info namesfish mawyu piu (): yu tou () or fa gau () How to prepare dried fish maw, To prepare, wash fish maw.

There should be sufficient water so there's space for the fish maw to broaden. Soak till soft (about 2 hours). Then cut into smaller pieces. Fish maw cooks rapidly and generally only contributed to soup when its almost all set to be served. How to save, Shop in a dark and dry place.

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It must last for numerous years [My mother kept her high quality fa gau () for thirty years!]

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Get This Report about Double Boiled Chinese Bahabe Fish Maw In Fresh Milk

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