Search Results for: Chilled Carp
a marshmallow texture and tastes bland. to add taste, it is often braised or double boiled in soups. the bigger the fish is, the bigger the stomach is thus the higher the price is commanded. the quality of fish maw depends on the type of fish. fish such as sturgeon, hake, conger-pike, croaker and carp
a marshmallow texture and tastes bland. to add taste, it is often braised or double boiled in soups. the bigger the fish is, the bigger the stomach is thus the higher the price is commanded. the quality of fish maw depends on the type of fish. fish such as sturgeon, hake, conger-pike, croaker and carp...
http://www.hxcorp.com.vn/news/647-factors-may-affect-the-price-of-fish-maw.html