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The pangasius fish maw is one of the organs that all fish have. The fish bubble forms like an air bag, allowing the fish to adjust the density and the ability of the fish to swim in water. When processing fish, people do not use the fish bubble. At fish processing establishments, fish bubbles are considered as byproducts, mainly used for animal feed. But thanks to the research and the skillful hands, the hard work and creativity of the farmers have formed and developed a new profession, processing dry bubbles of export fish.

First of all, the fish fat must be peeled off and the fish bubbled upside down to retrieve ribs and blood. After that, bring salt soaked one day, 1 night in the specified environment to clean and white fish bubbles. The next step is to heat the fish bubbles in the rubber tubes (each tube is 4-5 pieces depending on the size of the fish bubble) to shape the fish bubble. Finally, sunbathe for 2-3 days until the dried fish bubble is white in the standard. When the rainy season is dry, the bubbles should be dried by the oven, otherwise the bubbles will be damaged. On average, 10kg of fresh fish bubbles produce 2.2kg of fish bubble. "Drying fish bubbles the most important is to clean, there is no blood, otherwise the bubbles will be foul-smelling, can not be used or when the dry bubble will be opaque, not in the beautiful