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
Published reference · Jul 1, 2026
Dried fish maws, heads and tails is quoted in USD/t at HKG. Historical customs values may differ from the headline reference.
Explore dried fish maws, heads and tails pricesDried Fish Maws, Heads and Tails Exports and Imports
China, Hong Kong Special Administrative Region led reported dried fish maws, heads and tails exports in 2025, at $122M.
Compare dried fish maws, heads and tails exporting countriesDried 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 |
|
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 | Mitigation |
|---|---|
Microbial contamination Food safetyHigh Presence of Salmonella, E. coli or other pathogens can arise if hygiene is inadequate during washing or drying. | 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. | 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.