Fish Maw 鱼肚 (kg)
Meatier and more flavorful than fish lip. Good source of collagen, boosts stamina and heals weak lungs and kidneys. Best for soups & stews. Cooks in 10 minutes.
These are fresh then frozen. Not dried. Supplied to fine dining Cantonese restaurants and hotels. Export quality to China, Hong Kong, Korea, Japan, Taiwan and Singapore.
Defrost, boil for half hour and serve.
Please keep frozen