Dried Ling Fish Maw - air dried ling fish maw are caught off the coast of New Zealand usually trawl or longline at depths of 300 to 500, It is popular in Asia as a delicacy that contains high viscosity gel protein and mucopolysaccharides which are beneficial for your overall health and vitality.
Dried Fish fin has been used to make fish fin soup since the Song Dynasty (960 -1279). The cartilage is shredded and used to thicken a soup and create a unique texture. Only non - endangered, sustainable shark species are used as per New Zealand's stringent fisheries management Quota Management System.
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