Baked Tube Fish Maw (Conger Pike Maw)

Baked conger pike maw has similar health benefit with precious dried fish maw with the source of collagen. It is recommended for plated dishes because it can reconstitute quickly, absorbs sauce easily and gives a delightful spongy texture to dishes like Chinese fish maw soup with shiitake mushroom and shredded chicken, fried fish maw soup in cream of corn.

What is Fried Conger Pike Maw?

Baked conger pike maw is preserved in sand blast method: dried swim bladders are continuously stirred in hot sand until it becomes white and expanded puffy. Unlike the oil fried fish maw, the baked conger fish maw is less oily and it can keep longer time without the greasy taste.