Blogs
A Cooling Fish Maw and Winter Melon Soup for Summer
A light, clear fish maw and winter melon soup for warm summer days, soaked, blanched, and gently simmered with winter melon, goji berries, and scallion.
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Keeping Fish Maw Fresh: A Storage Guide for Dry and Soaked Pieces
Dried fish maw can keep for a long time in the right conditions, but once it's soaked or cooked, timing changes. Here's how to store each stage — dry, soaked, and cooked — so nothing goes to waste.
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Braised Fish Maw with Shiitake Mushrooms
A savory banquet braise: soak fish maw overnight, blanch it with ginger and scallion, then simmer it slowly with shiitake in a rich stock finished with a glossy superior-sauce glaze.
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Double-Boiled Fish Maw and Chicken Soup
A clear, gentle banquet soup of soaked fish maw double-boiled with chicken, ginger, and goji berries until the broth is fragrant and the fish maw turns soft and translucent.
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Cordyceps Flower and Fish Maw, a Double-Boiled Soup
A clear, slow double-boiled Cantonese soup with cordyceps flower and fish maw. Simple prep, quantities, and timing for a comforting, clear broth.
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