Palo厚花胶 巴洛花胶 1片装 Premium Palo Fish Maw (1 Piece)

Name of Product: Premium Palo Fish Maw (Thick)

Weight: 90g-150g per piece

Quantity: 1 Piece

Size: 8-10 Head

Country of Origin: South Africa

Premium Palo Fish Maw｜Thick and Substantial Texture

Premium Palo Fish Maw is a thick dried fish maw sourced from South Africa. Each piece has a naturally substantial body and may appear long, broad or slightly shorter depending on its original shape. After proper soaking, it develops a soft yet satisfyingly thick texture.

Compared with thinner fish maw varieties, Palo Fish Maw provides a more substantial bite after cooking. Moreover, its mild flavour allows it to absorb chicken broth, abalone sauce and savoury seafood gravy without overpowering the other ingredients.

It is suitable for double-boiled soups, braised dishes, seafood casseroles, Buddha Jumps Over the Wall and festive banquet recipes. Since every piece is naturally formed, variations in size, thickness, shape and colour are normal.

Why Choose Premium Palo Fish Maw?

1. Sourced from South Africa
2. Thick and substantial whole piece
3. Approximately 8–10 head size
4. Soft yet pleasantly firm after soaking
5. Absorbs broth and sauces well
6. Suitable for soup and braised dishes
7. Pairs well with abalone and sea cucumber
8. Ideal for family meals and festive occasions
9. Convenient one-piece packaging

Product Highlights:

The most noticeable feature of Palo Fish Maw is its thick body. Once properly soaked and cooked, it absorbs the flavour of the broth while maintaining a substantial texture.

Furthermore, its mild natural taste complements chicken, pork ribs, dried scallops, abalone and sea cucumber. Therefore, it works equally well in light soups and rich braised sauces.

Recommended Uses:

Suitable for:

1. Fish Maw Chicken Soup

2. Fish Maw Pork Rib Soup

3. Braised Fish Maw in Abalone Sauce

4. Fish Maw and Sea Cucumber Casserole

5. Fish Maw and Abalone Soup

6. Fish Maw and Dried Scallop Soup

7. Buddha Jumps Over the Wall

8. Chinese Treasure Pot

9. Festive Banquet Dishes

Preparation and Soaking Guide:

1. Rinse the dried fish maw briefly under clean water.

2. Steam fish maw with ginger slices for 20 minutes.

3. Place it in a clean container and cover it completely with water.

4. Refrigerate and soak for approximately one to two days, changing the water daily.

5. Once completely softened, clean the surface and cut it into the desired size.

The required preparation time depends on the thickness of each piece. Thicker sections may need additional soaking, so check that the entire fish maw has softened before cooking.

Cooking Guide:

Soup:

Add the prepared fish maw during the final 20–30 minutes of cooking. This helps it absorb the broth while reducing the risk of an overly soft texture.

Braising:

Braise with abalone, sea cucumber, shiitake mushrooms, dried scallops or abalone sauce over gentle heat. The fish maw will gradually absorb the savoury gravy.

Buddha Jumps Over the Wall or Treasure Pot:

Prepare the fish maw separately before adding it during the later stage of cooking. This provides better control over its final texture.

Storage Instructions:

Keep unopened dried fish maw sealed in a cool, dry and shaded place.

Because Malaysia has a warm and humid climate, refrigeration or freezing is recommended after opening to protect it from moisture and insects.

Prepared fish maw should be divided into portions, sealed and frozen. Thaw it gradually in the refrigerator before cooking, and avoid repeated thawing and refreezing.

Frequently Asked Questions:

What is the difference between thick Palo Fish Maw and thinner fish maw?

Palo Fish Maw generally has a thicker body and a more substantial texture after soaking. Thinner varieties soften more quickly and may require less preparation time.

What does 8–10 head mean?

Head count generally indicates the approximate number of pieces within a standard unit of weight. A lower head count usually means a larger individual piece. However, natural variations in thickness and shape should also be considered.

Why does each piece look different?

Fish maw is a natural dried seafood product. Therefore, differences in length, width, thickness, colour and shape are normal.

How long should prepared fish maw be cooked?

For soup, add it during the final 20–30 minutes. Braising time may be adjusted according to the thickness and your preferred texture.

Can I use the soaking water for cooking?

It is better to discard it. The soaking water is used to soften and clean the fish maw, so fresh water or broth should be used for cooking.

Are natural marks or small traces of oil normal?

Slight variations in colour, natural patterns and small traces of oil may occur. Clean the fish maw properly after soaking. Do not consume it if there is mould, an unusual odour or clear spoilage.

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产品名称：上等巴洛花胶

重量：95g-150g/ 片

数量：1片

头数：8-10头

原产地：南非

Palo厚花胶｜厚身饱满｜适合炖汤与红烧

Palo厚花胶，又称巴洛花胶，是一款来自南非的厚身干花胶。它的胶身较厚，外形可能呈长形或较短的宽身形状。经过正确泡发后，花胶会逐渐变得柔软，同时保留厚实而有弹性的口感。

与较薄身的花胶相比，Palo厚花胶在炖煮后更有存在感，而且能够充分吸收鸡汤、鲍汁及海味汤汁。因此，它非常适合制作花胶鸡汤、鲍汁焖花胶、海参花胶煲及节庆宴席料理。

此外，每片花胶均为天然海产干货，所以大小、厚度、形状和颜色不一定完全相同。无论用于家庭炖汤、节庆聚餐还是海味礼品，Palo厚花胶都能呈现丰富而有层次的口感。

为什么选择Palo厚花胶？

1. 南非原产Palo花胶
2. 单片厚身，分量充足
3. 约8–10头大规格
4. 泡发后厚实有弹性
5. 容易吸收汤汁与酱汁
6. 适合炖汤、焖煮及红烧
7. 可搭配鲍鱼、海参及干贝
8. 适合家庭聚餐与宴席料理
9. 独立一片装，规格清楚

产品特点

Palo花胶最明显的特点是胶身较厚。经过泡发及慢火烹调后，花胶能够吸收汤底的鲜味，同时保持柔软厚实的口感。

此外，花胶本身味道较温和，因此不会盖过鸡肉、排骨、鲍鱼或海参的风味。它既适合清炖，也适合使用浓郁的鲍汁或蚝油酱汁焖煮。

推荐料理

Palo厚花胶适合用于：

1. 花胶鸡汤

2. 花胶排骨汤

3. 鲍汁焖花胶

4. 花胶海参煲

5. 花胶鲍鱼汤

6. 花胶干贝炖汤

7. 佛跳墙

8. 海味盆菜

9. 节庆宴席料理

泡发方法

1. 先用清水快速冲洗花胶表面。

2. 花胶和姜片一起蒸20分钟。

3. 将花胶放入干净容器，并加入足量清水，放入去籽柠檬片。

4. 放入冰箱冷藏浸泡约1–2天，期间每天换水。

5. 完全泡软后，清理表面杂质并切成所需大小。

由于每片花胶的厚度不同，实际泡发时间可能有所差异。较厚的部位需要更长时间，因此应以花胶是否完全柔软作为判断标准。姜片和柠檬片有去腥作用。

烹调建议

炖汤：

将泡发后的花胶加入鸡汤或排骨汤中。为了避免长时间炖煮后过于软烂，建议在汤品完成前约20–30分钟加入。

红烧或焖煮：

可搭配鲍鱼、海参、冬菇、干贝及鲍汁慢火焖煮。花胶会吸收浓郁酱汁，呈现厚实柔软的口感。

佛跳墙及盆菜：

建议先将花胶泡发并单独处理，再于最后阶段加入，以便更好地控制口感。

保存方式：

未泡发的干花胶应密封存放于阴凉、干燥及避光处。

由于马来西亚天气炎热潮湿，开封后建议冷藏或冷冻保存，以减少受潮及虫害风险。

泡发后的花胶应分装密封冷冻。需要使用时，可提前放入冷藏室自然解冻，并避免反复解冻。

常见问题：

Palo厚花胶和普通薄花胶有什么分别？

Palo厚花胶的胶身通常较厚，泡发后口感更加厚实。普通薄花胶则较容易泡软，适合希望缩短准备时间的料理。

8–10头是什么意思？

头数通常用来表示每单位重量大约有多少片花胶。一般而言，头数越少，单片通常越大。不过，天然花胶的形状与厚度不同，因此仍应以实际重量和尺寸为准。

为什么每片形状不一样？

花胶属于天然海产干货，每条鱼鳔的长度、宽度、厚度及形状都会有所不同。这属于天然产品的正常情况。

泡发后应该煮多久？

用于汤品时，通常在完成前20–30分钟加入。红烧或焖煮则可根据厚度及个人喜好的软硬程度调整时间。

泡发水可以拿来煮汤吗？

不建议使用。泡发期间的水主要用于软化及清洁花胶，应该倒掉，并使用新的清水或汤底烹调。

花胶表面有少量油脂或天然痕迹正常吗？

天然干花胶可能带有少量油脂、纹理或深浅不一的色泽。泡发后清洗干净即可；若出现异常气味、霉点或明显变质，则不应食用。