Storage: Should be place in refrigerator (0-8˚C). After soaking or to be stored for some time before serving, it is better to seal properly and place in freezer (-18˚C or below). Avoid direct sunlight
Suitable for: Premium soup (e.g. Buddha Jumps Over the Wall by mixing with Sea Cucumbers, Scallops, Fish Maw, Dried Mushrooms and Chicken)
SHARK FIN SOAKING TIPS:
(1) Day 1 Morning - Prepare a pot of fresh water, boil in high heat. Once water comes to a rolling boil, off fire and put in shark fin and close lid. Soak for overnight.
(2) Day 2 Morning - Remove water from pot and replace with a pot of fresh water and put in shark fin for soaking (Note: use only room temperature water). Close lid and soak overnight.
(2) Day 3 Morning - Inspect shark fin soaking result. (A) If shark fin has softened, gently rinse with running water and is ready for cooking or storage in freezer. (B) If shark fin still feels stiff or is visible with attached fish flesh, prepare a pot of fresh water, boil in high heat. Once water comes to a rolling boil, off fire and put in shark fin. Use chopsticks to hold on to shark fin and gently stir within water to remove residual flesh. Let water cool down and replace with a pot of fresh room temperature water and soak overnight. Gently rinse with running water and is ready for cooking or storage in freezer