Golden Thick Cut Dried Fish Maw

A traditional delicacy made from the swim bladder of large deep-sea fish, sun-dried until it turns a warm amber and keeps for years. Soaked overnight it swells to several times its size and turns glassy, softly springy — closer to premium tendon than to anything else in the sea.

Why It Stands Out

• Selected thick-wall bladder from large deep-sea species, 1.5 cm or more across
• Naturally rich in collagen, long prized as a tonic and beauty food
• Exceptional rehydration: expands to six to eight times its dry size
• Traditional sun-drying, with no sulphur fumigation and no bleaching
• Slow-cooks into a broth thick enough to coat a spoon

How To Use It

• Slow soup: soak 24 hours, then simmer with a whole chicken and ginger for 3 hours until the broth turns silky.
• Braised: cut the soaked pieces and simmer in good stock for 20 minutes, then thicken the sauce.
• Chilled pudding: blend the soaked pieces with milk and rock sugar, then steam and chill.
• With abalone sauce: braise until seasoned through, then finish with a glossy abalone glaze.

Storage

Keep sealed in a cool, dry place away from direct sunlight. Shelf life 24 months. Once rehydrated, cook straight away or refrigerate at 0–4°C and use within 48 hours.