Fish Maw 鱼肚 (kg)

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.

  • Heating Instruction:

    Defrost, boil for half hour and serve.


    Please keep frozen