Baked Fish Maw – Open Shape (Split Tube Shape)

Positioned within our specialized Fish Maw category, this export-grade Baked Fish Maw – Open Shape (Split Tube Shape) is processed using a 100% oil-free dry-baking technique. Meticulously split open to maximize surface area, it is graded at 18–20 pcs/kg with an ultra-dry Max 3–4% moisture threshold. Its porous, open structure ensures rapid freshwater rehydration, superior sauce absorption, and zero risk of lipid rancidity, making it a premier ingredient for high-yield catering, retort soup manufacturing, and commercial Asian food processing.

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