XLseafood Premium New Zealand Sun-dried Ling fish maw#55 (50-60pcs/lb) 1lb 16 オンス
製品の詳細
説明
About Ling fish
New Zealand's locally produced cod gelatin is basically derived from a type of fish: Ling Fish (Genypterus blacodes), hoka or hokarari in Māori. Chinese translates to mackerel, the scientific name: feather weasel, which belongs to a species of codfish. Ling Fish is rich in the South Island of New Zealand, but it is not unique to New Zealand, and many countries will have sea areas, so including Australia, Argentina and other countries will have similar fish maw production, but because New Zealand waters are not polluted, New Zealand cod gelatin is of higher quality.
The color of New Zealand Fishmaw
The color of New Zealand fis maw shows a yellow reddish color, the main reason is that the New Zealand fishery pays more attention to the meat of cod, and the swim bladder is often used as a "by-product" and has not been treated in time, because it is placed with bloody bones and internal organs, or soaked in a refrigerator containing blood, so the fish maw from New Zealand is generally red, and even some are red to black, which is what we call "valley blood swim bladder".
After the foam, it has a faint yellow color, and you can feel the stickiness when you use the film by hand.
Production
The production process of New Zealand fish maw is simply divided into raw drying and machine drying.
Raw drying is divided into raw drying (direct sun exposure) and mechanism (placed in the freezer wind room to dry).
The finished product made by these two methods is not easy to distinguish the appearance, and the raw dried maw is a natural roll, and the whole maw will be rolled up.
The mechanism is generally sun-dried and air-dried, but there are also dry.
Because the process of the mechanism needs to clamp the maw and clamp it flat, the shape of the maw is very flat, and the mesh pattern will be found on the surface of the maw.
The flat cod belly on the market is basically mechanical.
Taste
Ling fish maw is oily, soft when exposed to water, and curls up due to shrinkage when heated, which is very different from butterfly gum.
Ling fish maw can gain 300-400% weight when completely foamed, and the foamed fish belly is light yellow and resistant to cooking.
Ling fish maw has a light fishy smell, but it is more suitable for salty and umami cooking than butterfly gum.
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