Big Fish Maw (Catty)

Features: Originating from Brazil, mainly made from large yellow croaker fish. The gelatin has an elongated shape with a thick and heavy center, belonging to the upper-middle class of fish maw. The texture is smooth with elasticity, and it has a sweet and fragrant taste suitable for various cooking methods like boiling, braising, and stewing. Many restaurants serve it whole as a delicacy. Fish maw is rich in collagen, making it a popular supplement for women during the mid-pregnancy or postpartum period.

Nutritional Value: Fish maw is rich in protein, nourishing Yin, and strengthening the kidneys. It helps the body eliminate fatigue and aids in the recovery of wounds after surgery.

Recommended Dishes: Various dishes can be prepared, including Fish Maw and Sea Cucumber Soup, Fish Maw with Conch and Chicken Soup, Fish Maw with Cordyceps Flower and Chicken Soup, and Braised Fish Maw with Shiitake Mushrooms.