What are the moisture limits for dried fish maws?

Dried fish maws must have a moisture content not exceeding 8 % to meet quality standards.

How should dried fish maws be packaged for transport?

They should be packed in clean, food‑grade polyethylene bags or sealed styrofoam boxes, labelled with batch information and kept dry.

What microbiological limits apply to dried fish maws?

The product must be free of Salmonella and E. coli in 25 g, with Staphylococcus aureus ≤10 CFU/g and total viable count ≤10⁵ CFU/g.

Dried Fish Maws, Heads and Tails

Dried fish maws, heads and tails are edible off‑al derived from captured fish, cleaned, dried and packaged for trade as a dried protein ingredient.

Prices, specifications and international trade for dried fish maws, heads and tails under HS 030572.

Dried Fish Maws, Heads and Tails Price

$5,903USD/t

Published reference · Jul 1, 2026

Dried Fish Maws, Heads and Tails Historical Unit Values

Dried fish maws, heads and tails is quoted in USD/t at HKG. Historical customs values may differ from the headline reference.

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Dried Fish Maws, Heads and Tails Exports and Imports

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China, Hong Kong Special Administrative Region led reported dried fish maws, heads and tails exports in 2025, at $122M.

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Dried Fish Maws, Heads and Tails Specifications and Quality

Dried fish maws, heads and tails grading factors include Size, Shape, and Colour.

Grading Factors

Quality assessment for dried fish maws, heads and tails considers Size, Shape, and Colour.

Size
Larger maws are preferred for higher market value.
Shape
Undamaged, intact shape indicates good extraction and handling.
Colour
Whitish colour (turning golden yellow after drying) signals proper drying.

Common Defects

Recorded defects for dried fish maws, heads and tails include Stains or blood residues, Excess moisture, and Pest contamination.

Stains or blood residues
Visible stains indicate poor cleaning or handling.
Excess moisture
Moisture above 8 % leads to spoilage risk.
Pest contamination
Insects or vermin exposure during drying damages product quality.

Certifications

Certifications documented for dried fish maws, heads and tails include Good Manufacturing Practices (GMP) and HACCP. Their applicability depends on the individual product and shipment.

Good Manufacturing Practices (GMP)
Assures hygienic processing and facility standards.
HACCP
Hazard analysis and critical control points system for food safety.

Dried Fish Maws, Heads and Tails Facts and HS Code

Dried fish maws, heads and tails belongs to seafood within protein and dairy. Its customs classification covers HS 030572.

Dried Fish Maws, Heads and Tails HS Code

Also known as	fish maw, fish heads and tails
Form	Dried
Position in the chain	By product
Category	Seafood — Protein and dairy
HS codes	030572
Quoted in	USD/t
Reference location	HKG

Production & Handling

Dried fish maws, heads and tails storage guidance: Stored in clean, dry, food‑grade packaging and kept in a cool, dry place away from direct sunlight and moisture.

Production and Storage

Storage conditions	Stored in clean, dry, food‑grade packaging and kept in a cool, dry place away from direct sunlight and moisture.
Production methods	Wild capture
Processing steps	Extraction of maw from mature fish Cleaning and washing Drying (sun or artificial dryer) to ≤8 % moisture Cooling Packaging in food‑grade material

Packaging

Typical dried fish maws, heads and tails packaging includes Food‑grade polyethylene bags and Styrofoam boxes.

Food‑grade polyethylene bags
New, clean bags sealed to prevent moisture ingress.
Styrofoam boxes
Used for bulk transport, providing protection and easy stacking.

Uses & Risks

Dried fish maws, heads and tails is used in Culinary, Traditional medicine, and Isinglass production.

End Uses

Culinary
Used in soups and dishes for its gelatinous texture.
Traditional medicine
Believed to provide health benefits in Asian medicinal practice.
Isinglass production
Clarifies beers and wines.
Industrial applications
Component in manufacturing of certain aerospace and automotive parts.

Uses and Related Commodities

Downstream industries	Food processing, Beverage clarification, Pharmaceuticals, Specialty manufacturing

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial contamination Food safetyHigh Presence of Salmonella, E. coli or other pathogens can arise if hygiene is inadequate during washing or drying.	Food safety	High	Apply strict GHPs, GMP and HACCP controls and test finished product for pathogens.
Insect or vermin intrusion PestMedium Drying racks exposed to open air can be contaminated by insects or vermin.	Pest	Medium	Use screened drying areas, protect racks, and store dried maws in sealed, pest‑proof containers.

Dried Fish Maws, Heads and Tails Questions

What are the moisture limits for dried fish maws?: Dried fish maws must have a moisture content not exceeding 8 % to meet quality standards.
How should dried fish maws be packaged for transport?: They should be packed in clean, food‑grade polyethylene bags or sealed styrofoam boxes, labelled with batch information and kept dry.
What microbiological limits apply to dried fish maws?: The product must be free of Salmonella and E. coli in 25 g, with Staphylococcus aureus ≤10 CFU/g and total viable count ≤10⁵ CFU/g.