FISH
MAW’S MARKET is a export company located in USA and South America dedicated to the sale of Dried Fish Maw that is an exquisite specialty in oriental food. Established in 2014, we have been providing this product whole around the world. Our affordable prices, friendly customer service and quality have made FISH MAW’S MARKET your preferred store. Explore our site to learn more about us and our product!
Our premium product is of unsurpassed quality and taste!
Our product, the dried fish fish (corvina), has the Chinese name: 魚肚 (yúdù / jyu4tou5), 花 膠 (huā jiāo / faa1gaau1).
It is the commercial term for dried swimming bladders of large fish such as croaker.
It has no fishy taste and absorbs the flavors of other ingredients.
It is classified according to sex: male bladders are better than females.
For the Chinese, it is considered one of the four great delicacies of the sea "鮑, 參, 翅, 肚".
Its main commercial reason is that it is a good source of collagen and helps with blood circulation.
The popular recipe is the soup (which is often served at banquets) called "Fish Maw Gung".
Dry lumps require several hours of reconstitution before it is soft and usable.
The male can better resist the boiling times, while the females become softer and gelatinous.
The best way to prepare it should be soaked for hours, usually during the night.
The fish jaws are an adequate alternative for shark fin and bird's nest in soups or stews.
Our premium product is of unsurpassed quality and taste!
Our product, the dried fish fish (corvina), has the Chinese name: 魚肚 (yúdù / jyu4tou5), 花 膠 (huā jiāo / faa1gaau1).
It is the commercial term for dried swimming bladders of large fish such as croaker.
It has no fishy taste and absorbs the flavors of other ingredients.
It is classified according to sex: male bladders are better than females.
For the Chinese, it is considered one of the four great delicacies of the sea "鮑, 參, 翅, 肚".
Its main commercial reason is that it is a good source of collagen and helps with blood circulation.
The popular recipe is the soup (which is often served at banquets) called "Fish Maw Gung".
Dry lumps require several hours of reconstitution before it is soft and usable.
The male can better resist the boiling times, while the females become softer and gelatinous.
The best way to prepare it should be soaked for hours, usually during the night.
The fish jaws are an adequate alternative for shark fin and bird's nest in soups or stews.
0 comments:
Post a Comment