Introduction to Canadian Fish Maw:

Fish maw is made from the dried bladder (the organ that controls the rise and fall of fish) of the true cod that grows in the deep sea of ​​the North Atlantic. It is rich in colloid, hence the name fish maw. The main components of fish maw are high-grade collagen, multiple vitamins and multiple trace elements such as calcium, zinc, iron, and selenium. It is an ideal high-protein, low-fat food.

Dietary therapeutic function:

Fish maw is not only a famous banquet dish, but also has a very high tonic effect and medicinal value. "Compendium of Materia Medica" records that fish maw can nourish the kidney and replenish essence, nourish the tendons and veins, and can treat kidney deficiency and spermatorrhea and postpartum wind spasm. Fish maw is rich in protein and colloid, and has the effects of nourishing yin, nourishing the face, nourishing the kidney, and strengthening the body. It is most suitable for people with sore waist and knees and weak body to eat it regularly. Fish maw is rich in collagen, etc., which has the effects of nourishing yin and strengthening the kidney. It can help the human body quickly eliminate fatigue, recover from wounds of surgical patients, and nourish and regulate women before and after childbirth.

How to foam the Unique Canadian Fish Maw: 1 pound, avoid oil

1. Bring 4 liters of water to a boil, add 1 pound of fish maw, and simmer for 15-30 minutes (depending on the thickness and size of the fish maw).

2. Rinse the fish maw with cold water, then soak it in 6-8 liters of cold water for 10-13 hours, then refrigerate for later use.