南美鱼肚一磅, 每个大约5寸长。一磅大约13-15个。 鱼肚营养价值很高，含有丰富的蛋白质和脂肪、主要营养成分是粘性胶体高级蛋白和多糖物质。并且可用于治疗疮疖、肿痛、无名肿毒、皮肤破裂、恶性肿瘤;腰酸背痛、风湿性腰背痛、胃病、肺结核、百日咳、呕血、再生性障碍贫血、阳菱、气管炎及产妇血崩和产后腹痛等症。对肾结石、胃和十二指肠溃疡、风湿性心脏病、妇科自蒂和月经不调等均有较好疗效。Fish Maw 花膠/鱼鳔 is an internal gas-filled organ found in most fish. It is commonly used in Chinese cooking and in Chinese soups and some consider fish maw to be a luxury item. When cooked, fish maw takes on the flavour of the surrounding ingredients. It is an excellent source of collagen, when purchased dried, it comes as a hard, solid, hollow, translucent tube (pictures) and must be soaked to soften before use. When it is cooked, it has a soft, slippery texture. For gourmet preparation; fish maw need to be wash and soak for at least 4 hours (or overnight) in room temperature water, or until it is soft and malleable. While purchasing your dried fish maw, some people prefer lighter-coloured fish maw, the colour has no bearing on the quality of the product. Fish maw prices vary widely depending on the size and type of fish.
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