Fish Maw Storage & Preservation Guide for Wholesalers

Store cartons in a cool, well-ventilated dry warehouse with relative humidity under 60% and temperatures below 22°C. Keep cartons elevated on pallets at least 15 cm above ground.

Inspect sealing on inner barrier bags regularly. In humid monsoon periods, operate industrial dehumidifiers and conduct bi-weekly visual inspections across representative cartons.

Unlike retail seafood that degrades quickly, correctly dried fish maw improves with age. Old maw (陈年老胶) develops a deep amber-red patina, crisper soaking yield, and higher value.