Bulk carton
5 kg or 10 kg net in a food-grade lined carton — the standard for distributors and central kitchens.
Wholesale · 花胶 / 鱼胶
Fish Maw Wholesale Supplier in MalaysiaGraded by species, thickness & size
Dried fish maw for banquet soup, double-boiled tonics and daily braising — sorted by thickness and species, quoted by grade, and supplied in cartons to restaurants, hotels, TCM shops and distributors.
- Minimum order
- 5 kg per grade
- Grading
- Species & thickness
- Delivery
- West & East Malaysia
Product knowledge
Fish maw is bought by thickness, not by name alone
In a banquet kitchen, fish maw is judged by three things: how thick the piece is, how cleanly it rehydrates, and whether it holds its shape through a long braise. Two maws of the same species can behave completely differently if one is thicker or better dried.
That is why we quote fish maw by grade rather than by a single price. A thick 鳘鱼胶 for a wedding banquet and a thinner piece for daily soup are different products, with different costs — and mixing them in one quotation only creates problems at the pass.
- Sorted by thickness in millimetres, not by eye
- Quoted by species and grade
- Consistent rehydration within a grade
- Sample lots available before a contract
Types & grades
Fish maw types we supply
Availability follows the season. The table below is a guide; every quotation states the exact type, thickness band and pack.
| Type | Origin | Thickness / size | MOQ | Best use |
|---|---|---|---|---|
| 鳘鱼胶 Croaker maw | Sabah / imported | Thick, 15–25 g per piece | 5 kg | Wedding banquet soup, premium gifting |
| 花胶片 Sliced maw | Sabah | Medium, uniform slices | 5 kg | Set menus, daily tonic soup |
| 鳕鱼胶 Cod maw | Imported | Medium thick, wide piece | 5 kg | Braising, family-style soup |
| 鳗鱼胶 Eel maw | Sabah | Slender, long | 5 kg | Double-boiled tonic, TCM retail |
| 小鱼胶 Small maw | Sabah | Thin, 5–10 g per piece | 10 kg | Soup base, catering, processed food |
Chinese trade names are given for reference. We confirm the species and thickness band in writing before shipment.
Choosing a grade
How to choose the right grade
Start from the dish, not the price. A whole thick maw presented at a wedding table needs a piece that will not break apart after two hours of braising; a house soup served daily needs a grade that gives body and collagen at a cost the menu can carry.
Second, consider your labour. Thick maws need longer soaking and more careful handling. If your kitchen is stretched, a medium sliced grade rehydrates faster and consistently.
Third, ask for the specification in writing — thickness band, pieces per kilogram, moisture and packing. A supplier who cannot put a number on a grade is selling you an assumption.
- Banquet presentation → thick whole maw
- Daily soup → medium sliced grade
- TCM retail → slender eel or small maw
- Catering volume → small maw for base stock
Sourcing & quality
Cleaned, dried and graded before it is quoted
Fish maw arrives from landing and processing partners we have worked with for years. Each lot is inspected for residual membrane, odour and dryness, then sorted by thickness and size before it enters stock.
Anything with a soft centre, ammonia odour or inconsistent colour is rejected at intake. Rejecting at our door is cheaper for everyone than a complaint at yours.
- Membrane and residue checked at intake
- Dried to a consistent moisture level
- Thickness-sorted into quoted bands
- No bleaching or artificial whitening
Packing
Packaging and volumes
Choose the pack that fits how your kitchen or counter opens stock.
Vacuum pack
500 g or 1 kg vacuum packs inside a carton for hotel and restaurant kitchens.
Private label
Your brand and pack size from agreed volumes, with certification copies included.
Handling
Storage guidance for dried fish maw
Keep fish maw sealed, dry and away from sunlight. Unopened cartons hold 12–18 months in a cool store; once opened, move the balance into an airtight container and refrigerate in humid weather.
To rehydrate, soak in clean water at 4–8°C until pliable, then simmer briefly with ginger and spring onion to remove any residual smell. Never thaw or store rehydrated maw at room temperature overnight.
- Sealed and dry, 12–18 months
- Refrigerate after opening in humidity
- Soak at 4–8°C, never at room temperature
- Simmer with ginger before use
FAQ
Fish maw wholesale questions
Request fish maw wholesale pricing
Tell us the dish you are costing, the thickness you need and your monthly volume. We will reply with grades, price tiers and sample options.