Learn these 3 simple tips to quickly rehydrate fish maw!
Once you have purchased the right fish maw for yourself, you can start soaking it. Some people might soak fish maw by putting it in boiling water, then turning off the heat and letting the residual heat soften the fish maw. However, this method is not recommended. While convenient, the collagen from the fish maw will dissolve into the hot water, which is very wasteful. Given how expensive fish maw is now, it's best to retain as much collagen as possible and avoid waste.
Some people might use steaming (dry or with water) instead, believing it preserves the fish maw's collagen. This is also a method, but fish maw can shrink when heated, affecting its appearance and texture. Today's three tips will help you easily prepare fish maw that is firm, smooth, and rich in collagen.
1. Soak fish maw in cold water to preserve collagen
Always soak fish maw in cold water, as this preserves all the collagen within. The water must completely submerge the fish maw to ensure it is thoroughly soaked. The first soak should be about six to eight hours (slightly varying depending on the size of the fish maw), until it is pliable like cardboard. After blanching, soak it again for approximately twelve to twenty-four hours.
2. Keep it in the refrigerator throughout the soaking process
It's best to keep the fish maw in the refrigerator throughout the soaking process to prevent it from spoiling. In the warmer and humid climate of the South, it's particularly important to refrigerate the fish maw during soaking to prevent mold and odor. This also helps the fish maw become firm and smooth, similar to soaking in ice water. If refrigerator space is limited, you can place the fish maw in the kitchen sink during soaking and let cold water slowly drip onto it from the tap; running water can also prevent spoilage.
3. Blanch with Shaoxing wine to remove fishiness
After the first soak, you can boil a pot of water and add a few slices of ginger. Once the ginger flavor is released, add Shaoxing wine and the semi-softened fish maw when the water boils. Remember to add the Shaoxing wine only when the water is boiling, otherwise the alcohol will evaporate and be ineffective. Adding ginger slices and Shaoxing wine helps remove the fishy smell from the fish maw. Blanch the fish maw for about one to two minutes; do not cook it for too long, or the collagen will be lost.
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(Text and images from the internet)
📚 Further Reading
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- Want to know about Japanese dried abalone head count and sugar heart? Check out: "Head Count" Determines Value: How to Estimate the Market Recycling Price of Your Idle Dried Abalone?
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