Fish Maw

Producing high-quality dried fish maw is a meticulous and time-consuming process that requires skill, patience, and precision. Each step plays a vital role in preserving the natural collagen, texture, and nutrition of the fish maw — making it one of the most prized ingredients in traditional Chinese cuisine and wellness.

Only select swim bladders from premium fish species — such as croaker or threadfin — are used. The fish must be freshly caught and processed within hours to preserve quality.

The swim bladder is thoroughly cleaned by hand, removing any residual blood, fat, or impurities. This step is delicate, as the thin membrane must remain intact.

The cleaned fish maw is soaked in cold water and sometimes shaped manually to achieve an even, attractive appearance when dried. Timing and water temperature are crucial.

Drying is often done naturally over several days, under controlled temperature and humidity. Sudden heat or moisture can ruin the texture, causing it to harden unevenly or lose nutritional value.

In some traditional methods, sun-drying is alternated with indoor air-drying, requiring constant monitoring and rotation. This phase may take up to 2 weeks depending on the size and species.

Once dried, each piece is graded by hand according to shape, color, thickness, and texture. Top-grade fish maw is golden, plump, and evenly dried with a clean scent.

The drying process is not just a preservation method — it's a craft passed down through generations. A single misstep can compromise the entire batch. That’s why genuine, high-quality dried fish maw is both rare and valuable, offering exceptional benefits for health, beauty, and vitality.