African Yellow Fish Maw

PREMIUM QUALITY Dried African Yellow Fish Maw (60 Head) Origin: Tanzania Net Weight: 100g per pack Spec: Approx. 60 pieces / 500g Storage: Cool & Dry Place Shelf Life: 24 Months Product Description: Made from the swim bladder of perch, sourced from Lake Victoria, Africa — the world's second-largest freshwater lake Mild, light fishy aroma — easy to enjoy in a wide range of dishes Thick, meaty texture with a satisfying, springy bite Naturally nutrient-rich and widely prized as a traditional nourishing ingredient Naturally sun-dried, no additives Even sizing, approximately 60 pieces per 500g Note: This is a natural dried seafood ingredient. Proper rehydration is essential before cooking. Store sealed in a cool, dry place. Rehydration Instructions: Steam the dried fish maw over water for 8–12 minutes. Submerge in cold water and refrigerate for approximately 8–12 hours to rehydrate. Change water during soaking if desired. Ensure the entire process is free of oil — do not let the fish maw come into contact with oil at any stage. Do not place dried fish maw directly into hot water, as this will make it difficult to rehydrate properly. Once fully rehydrated, cut into desired pieces and proceed with your recipe. Recipe Suggestions: 1. Fish Maw & Chicken Soup — Simmer rehydrated fish maw with chicken, ginger, and red dates for a rich, comforting soup. 2. Braised Fish Maw with Mushrooms — Braise rehydrated fish maw with shiitake mushrooms and oyster sauce for a classic banquet-style dish. 3. Fish Maw & Pork Rib Soup — Combine fish maw with pork ribs, peanuts, and ginger. Simmer for 1 hours for a nourishing everyday soup. Tip: African yellow fish maw has a thick, gelatinous texture that is excellent for braising and slow-simmered soups. The 60-head size is convenient for family portions and absorbs flavours well.