Dried Australian Wild Fish Maw

Specifications (Weight per Fish Maw)

Made in Australia

• Place of Origin: Northern Australia and nearby areas
• Taste: Sticky taste. Heaviest gelatin. Highest viscosity
• Storage method: Place them in airtight containers with a cool and dry place
• Soaking method: Soaking rate about 3-4 times (by weight)
• Nutrients: Contains high level of protein, amino acids, phosphorus, calcium and other trace elements
• Efficacy: Good for skin in wound recovery and anti-aging. Enhancing the functions of kidneys, digestion and immunity system

Storage Method

Fish Maw, Sea Cucumber – Tightly sealed containers, cool and dry place (can put in food moisture-proof agent)
Abalone – Refrigerator frozen (0-4 °C)
Other products and soaked seafood – Freezer frozen (-18 °C or below)

On Hing products do not contain preservatives*
If you cannot finish them within a short period of time, it is highly recommend that placing them in the freezer at -18 °C or below*