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Anchovy Powder
RM25.00
Fish maw refers to the dried swim bladder of certain fish species, often considered a delicacy in Chinese cuisine and traditional medicine. It is known for its high collagen content and texture, which is soft and slightly gelatinous when cooked. Fish maw has no strong taste of its own, making it an ideal ingredient for soups and stews, as it absorbs the flavors of other ingredients.
There are two types of fish maw: dried and fried. The dried version needs to be soaked and rehydrated before use, while the fried version can be used directly. Fish maw is prized for its health benefits, which are believed to include enhancing skin health, aiding in blood circulation, and providing energy due to its high protein and low-fat content.
