Fish Maw 2016-10-26T09:07:52+00:00

Fish Maw

Fish maw is the commercial term for the dried swim bladders of large fish.It has no fishy taste and absorbs the flavour of other ingredients it is cooked with.

History

Sources reported that fish maw existed in the Chinese dishes since 206 BCE (Han Dynasty). Chefs prepared fish maw dishes for the emperors in grand banquets at celebrations for the family and when important dignitaries came to visit.

Today, fish maw dishes are in China’s state dinners for visiting leaders. This classic dish was grandly presented to the state dinner 2014 CICA Shanghai Summit. (Conference on Interaction and Confidence-Building Measures in Asia)

Fish maw dishes have become ever popular on Chinese dinning tables. This is even more evident while in special occasions, as at celebration for birthdays, weddings, Chinese New Year, and the list goes on.

HEALTH
BENEFITS

Fish maw contains rich proteins and nutrients.
It nourishes ‘yin’, replenishes kidney and boosts stamina.
It is effective in improving weak lung and kidney, anaemia etc.
Fish maw is a good source of collagen, which is vital in healthy skin beauty in all age group of either gender, for pregnant women, the skin of their babies. Collagen is capable of preserving fine complexion and invigorating blood circulation. This is significant in maintaining and prolonging your youthful, radiant skin.