Discover the culinary delight of Eu Yan Sang Fish Maw Cubes, a premium ingredient revered in traditional cuisine. Sourced from high-quality fish, these cubes are known for their unique texture and ability to absorb flavors, making them a versatile addition to soups, stews, and various dishes.

Benefits:

• Rich in Protein: Provides essential amino acids for muscle health and overall well-being
• Supports Skin Health: Known for its collagen content, which promotes skin elasticity
• Enhances Digestion: Aids in digestion and may contribute to gut health
• Nourishes the Kidney: Supports kidney health and overall vitality
• Versatile Ingredient: Perfect for enhancing the taste and texture of a variety of dishes

Who Should Consume This Product:

Ideal for home cooks, culinary enthusiasts, and anyone looking to incorporate nutritious ingredients into their meals. Perfect for those interested in traditional dishes or seeking natural ways to support skin and digestive health.

Caution: 

• Fish maw require pre-soaking before cooking ( Pre-cooking will help to soften the fish maw. In addition, Pre-cooking involves soaking the fish maw in boiled water (do not boil fish maw in water) and letting it cool over time.)
• Fish maw cubes are best suited for cooking stews or soup. Add the fish maw into your soup and simmer for 1-2 hours
• Avoid using high heat to shorten the cooking time (lead to loss of fish maw’s gel content)

Elevate your culinary creations with Eu Yan Sang Fish Maw Cubes and enjoy their delightful texture and health benefits today!

Fish maw require pre-soaking before cooking.

It is best to soak overnight (8-12)hours until it soften. Pre-cooking will help to soften the fish maw even more however this is optional. Pre-cooking involves soaking the fish maw in boiled water and letting it cool over time.

Fish maw cubes are best suited for cooking stews or soup. Add the fish maw into your soup and simmer for 1-2 hours. Avoid using hot water for soaking or cooking with strong heat in order to shorten the processing time. This will lead to loss of fish maw’s gel content.