Fish maw is a prized ingredient that has been revered for about 2000 years since the Han Dynasty. In New Zealand, the ling fish maw is sustainably harvested, where rigorous fishing standards mean only fish that have been allowed to mature for five years are used.

New Zealand fish maw is considered to be of superior quality due to its pristine ocean environment and sustainable fishing practices, ensuring a long-term supply. Ling maw is prized for its nutritional value, particularly its high collagen content, and versatility in cooking.

While New Zealand’s cold, clean waters contribute to the quality of the fish and its maw, our premium processing methods, which employ techniques such as cold-air drying, preserve the maw’s quality and nutritional value.

Ling maw is a good source of collagen, essential amino acids, and other nutrients.