Eel Fish Maw, also known as squid glue or squid belly, is derived from the sea bream. It is long, slender, and thin with a hollow structure. The ends of the maw are pointed, resembling horns, and it has a slightly yellowish-white color.
Fish Maw is an internal gas-filled organ found in most fish species, primarily serving as an auxiliary respiratory organ to provide oxygen. In several Asian cuisines, particularly Chinese, fish maw is used as a key ingredient in seafood dishes. The maw is rich in collagen, offering a mild, slightly astringent taste. It is typically prepared by stewing or frying with garlic to enhance its flavor.
Beyond its culinary uses, fish maw is valued for its nutritional benefits, often used as a tonic. It is also believed to have beauty-enhancing properties, making it a sought-after ingredient in both traditional and modern health practices.
鳝鱼肚，亦称墨鱼胶或墨鱼肚，源自海鲷，呈细长、纤薄的中空结构。其两端尖锐，形似角状，色泽带有微黄的白色，独具特色。
作为大多数鱼类的内脏充气器官，鱼肚主要作用是作为辅助呼吸器官，帮助吸收氧气。在中国及多个亚洲菜系中，鱼肚被视为珍贵的海味食材，常用于制作高端海鲜菜肴。鱼肚富含胶原蛋白，带有轻微的涩感，风味细腻，具有与食材本身相融合的独特优势。通过炖煮或与蒜等香料炒制，能够最大化提升其鲜美与细腻口感。
鱼肚不仅具备丰富的烹饪价值，还因其营养特性而被广泛推崇。它作为滋补佳品，常被加入汤品中，富含营养，且有助于修复和养护肌肤，因此在传统养生与现代健康领域中均有着举足轻重的地位。
Eel Fish Maw 鳗鱼肚
- 100% Natural 纯天然
- No Preservatives 无防腐剂
- Easy Usage 简单食用
- Suitable for Chinese Cooking and Soups 适合中式烹饪和汤品