[Fish Maw Beginner's Guide] Learn about "Abalone, Sea Cucumber, Shark Fin and Fish Maw" from scratch: how to select, prepare, and eat it?

Fish maw, also known as fish bladder or fish glue, is a dried product made from the swim bladder of large fish. In traditional Chinese culture, it is ranked alongside abalone, sea cucumber, and shark fin, and is considered a precious and nourishing delicacy. The swim bladder is the organ in fish that controls buoyancy and buoyancy in water; because it is located inside the fish's belly, it is also called fish maw.

Fish maw is rich in collagen, various vitamins (such as B6, B12, and vitamin A), and trace elements (such as calcium, zinc, iron, and selenium). Its protein content is as high as 76% to 84.2%, while its fat content is only 0.2% to 1%, making it an ideal high-protein, low-fat food. From a Western medical perspective, the main function of fish maw is to supplement collagen, which helps strengthen bones, repair soft tissues in joints, and delay skin aging. From a Traditional Chinese Medicine perspective, fish maw is sweet and neutral in nature, entering the liver and kidney meridians. It has the effects of tonifying the kidneys and replenishing essence, nourishing tendons and veins, and nourishing blood and stopping bleeding. It helps strengthen bodily functions, beautify the skin, promote blood circulation, and strengthen bones and muscles.

Whether it's for nourishing the skin, postpartum recovery, strengthening bones, boosting immunity, or even helping men replenish kidney essence and eliminate fatigue, fish maw is a precious delicacy suitable for men, women, and children of all ages.

Chapter 1: Selecting Fish Maw? A Deep Dive into Fish Maw Types and Selection Tips

There are many types of fish maw, and their prices vary greatly. Understanding their classifications and purchasing tips can help you buy the products you want and avoid being ripped off!

1. Common varieties and characteristics of fish maw

Fish maw commonly found in Hong Kong can be divided into several categories, each with its own unique characteristics:

• Fish maw tube/duck belly (also known as yellow fish maw/freshwater perch) : mainly from the sharp-snout perch of Lake Victoria in Africa, it is the most common type of fish maw in Hong Kong. It has a soft and smooth texture, a light and fragrant taste, a moderate price, and a wide range of uses, such as in making general soups or braising home-style dishes. It gets its name from its tubular shape when uncut.
• Golden Dragon Belly (also known as Saltwater Sea Bass) : Primarily sourced from the Arafura Sea in Northern Australia, all wild-caught, with extremely limited production. It expands exceptionally well, boasting large, thick flesh, a chewy and refreshing texture, and is rich in collagen, making it difficult to dissolve even during prolonged simmering in soup.
• Zajiao Gong (also known as Beihai Jiao) : Primarily sourced from South America, with Brazilian varieties being the highest grade. The fish is a South American yellow croaker. It has a long, narrow shape and two air ducts. It expands vigorously, has smooth, thick flesh, is rich in collagen, and has high nutritional value. It doesn't dissolve when used in soups, making it extremely cost-effective.
• Wild white fish maw : From the swim bladder of the prized small fish species "Yellow Croaker," it is relatively small in size but possesses extremely high medicinal value. It has hemostatic, analgesic, blood-nourishing, and complexion-enhancing effects, making it particularly suitable for post-illness recovery, wound healing after surgery, prenatal and postpartum care. Fishermen believe white fish maw is used to "extend life" and is a family heirloom.
• Male maw of the mandarin fish (also known as Guangdu, Red-mouthed Chicken, or Raw Male Maw) : Sourced from wild mandarin fish in the Indian Ocean, this fish has thick flesh, refined collagen, and a smooth texture. It boasts top-tier nutritional and medicinal value, considered the king of fish maw. It nourishes qi and yin, is rich in protein and collagen, and is beneficial for post-operative wound healing and fertility. Wild mandarin fish are scarce, and aged specimens are particularly valuable for collectors.
• Chicken foam gelatin : Primarily targeted at women, it has a regulating effect on the uterus, improves irregular periods and hormonal imbalances, and is even regarded as a "secret recipe for conceiving" by traditional boat people. It can increase the chances of fertilization and strengthen the fetus, and help the uterus recover after childbirth.
• Cod maw : It offers good value for money, priced at approximately HK$600 to HK$700 per pound.
• Fried fish maw : This is made by deep-frying fish maw. It has a soft and tender texture and is an economical choice, suitable for home-cooked dishes or hot pot ingredients.

2. Fish maw (male and female) are separated.

Fish maw is divided into male and female types, which mainly affects its taste and price.

• Male fish maw (belly) : It has a firmer, smoother texture and doesn't easily dissolve during long cooking. It's considered "medicinal grade" fish maw, as it retains its collagen, and is usually more expensive. Most male fish maw have two grooves, which are the two air vents of the swim bladder. It's suitable for cooking braised fish maw dishes.
• Fish maw (also known as "belly maw") : It has a softer, stickier texture and easily dissolves in broth during cooking. It can cause diarrhea and is considered "edible grade" fish maw. Its medicinal properties are less than those of whole fish maw, but it is about half the price. It is suitable for use in soups or sweet broths.

3. Number of fish maw pieces

Like abalone, fish maw is priced by "head count," which refers to the number of pieces per pound (approximately 605 grams). A lower head count indicates larger, thicker, and heavier pieces of fish maw, resulting in a higher price. For example, for both types of male fish maw, a 13-head piece might cost HK$580 per tael (approximately HK$9,280 per pound), while a 4-head piece could cost as much as HK$1,780 per tael (approximately HK$28,480 per pound), a price difference of more than double.

4. Tips for selecting high-quality fish maw

• Color : Darker fish maw usually indicates longer aging, better quality, clearer texture, and a stronger fish maw flavor. Lighter-colored fish maw may have not fully evaporated fish oil and may have a fishy smell.
• Translucency : High-quality fish maw will appear translucent under light and will not have blood vessels or other impurities. Damaged fish maw or fish maw with black bruises may be due to improper processing. After soaking, it will have a fishy smell and requires additional removal of blood vessels, making it difficult to process.
• Odor : High-quality fish maw has no fishy, ​​foul, or pungent odor.
• Feel : It should be dry, and firm yet elastic when pressed.
• Thickness : Bigger isn't always better; thickness is key. Choose thicker pieces of fish maw for a better texture.
• Defective products : Fish maw with damage or blood streaks remains unchanged in its medicinal effects, but the price will be about 20% lower. If it is for personal use, you can consider it.

Chapter Two: Soaking and Rehydrating Fish Maw? Secrets to Processing and Soaking Fish Maw

Fish maw needs to be properly soaked and stewed to release its nutrients and achieve the best texture. Incorrect soaking methods will cause the loss of collagen and nutrients.

1. Method for soaking and rehydrating fish maw (applicable to general fish maw tubes/stuffing tubes)

There are two main methods of soaking in the market:

• Method 1: Steam first, then soak (to retain the gelatinous substance to the greatest extent)

  1. Place the fish maw on a plate and steam it for about 15-30 minutes until it softens (the time depends on the size and thickness of the fish maw).
  2. Remove the steamed fish maw from the steamer, let it cool, and then wash it.
  3. Transfer the fish maw to a larger container and soak it in the refrigerator for 1-2 days along with chilled boiling water (the water should cover the fish maw).
  4. Change the water daily until the fish maw softens and its color lightens.
  5. Rinse thoroughly with boiling water and drain well before use.

• Method 2: Soak first, then steam (recommended by the seafood shop manager)

  1. Soak the fish maw in cold water until the water covers the surface.
  2. Place in the refrigerator for 6-8 hours, until the fish maw softens and can be bent.
  3. Prepare a pot of boiling water, add ginger slices, and after it boils, add white wine (or ginger and scallions) and fish maw, and blanch for 1 minute.
  4. After removing the fish maw, soak it in cold water overnight (12 hours or more) before use.

• Important: Do not soak directly in hot water, as this will cause the loss of collagen and nutrients.

2. Method for preserving fish maw after soaking

After soaking the fish maw, wrap each piece in cling film and freeze it in the freezer. It can then be stored for several months to a whole year. When you want to eat it, soak the fish maw in water the day before until it expands.

Chapter 3: Fish Maw as a Dipping Sauce? Culinary Wisdom and Nourishing Recipes

Cooking time for fish maw varies depending on its type and texture. Thin-walled fish maw takes about 1.5-2 hours to cook, while thick-walled fish maw requires 2.5-3 hours. If using a pressure cooker, the cooking time can be reduced to 20-30 minutes, but overcooking should be avoided.

Fish maw can be paired with a variety of ingredients, depending on different needs.

1. Recommended fish maw recipes

• Fish maw chicken soup : A classic recipe, rich and nourishing, it helps boost immunity. It can be paired with black-boned chicken, red dates, goji berries, Chinese yam, conch slices, cordyceps flowers, etc.
• Fish maw, red dates, lotus seeds, and stewed fresh milk : A nourishing and moisturizing dessert that beautifies the skin and replenishes blood. It is especially suitable for pregnant women and can also help with sleep.
• Braised Chicken with Fish Maw and Shiitake Mushrooms: A delicious and appropriate New Year's dish that is simple to make.
• Steamed Egg with Fish Maw : Tender and nourishing, simple to make.
• Fish maw, scallop, and lean pork soup : Nourishes the liver and kidneys, has a sweet and non-greasy taste, and helps boost immunity.
• Fish maw and pork rib soup : warms the middle and dispels cold, nourishes the skin and replenishes qi.
• Fish maw and lily bulb lung-nourishing soup : Nourishes yin and moistens the lungs, suitable for people with weak constitution.

Additional Information: Efficacy and Contraindications of Consuming Fish Maw

Although fish maw is nourishing, it is not suitable for everyone, and should be consumed in moderation.

1. The multiple benefits of fish maw

• Nourishing Yin and beautifying the skin, replenishing collagen : A large amount of high-quality collagen helps maintain skin elasticity, reduce wrinkles, and make the skin supple and plump, achieving the effects of nourishing Yin, beautifying the skin, and delaying aging.
• Tonifying the kidneys and replenishing essence, strengthening bodily functions : Traditional Chinese medicine believes that fish maw has the effects of tonifying the kidneys and replenishing essence, nourishing tendons and veins, nourishing blood and stopping bleeding, which helps to strengthen bodily functions and improve soreness and weakness in the waist and knees.
• Promotes wound healing and postpartum recovery : It helps repair damaged tissue and promotes the healing of wounds after surgery or injury. For postpartum mothers, it helps with uterine repair, physical recovery, and replenishment of lost energy and blood.
• Nourishing the fetus and promoting fetal development : Consuming fish maw during pregnancy can provide rich nutrition for both mother and fetus, and enhance the mother's immunity. The vitamins and minerals (such as calcium, iron, and zinc) in fish maw are very helpful for the baby's nerve function and growth and development. Some types of fish maw (such as white fish maw) are even believed to help reduce pre-labor pain and increase the chances of a natural birth.
• Boosting immunity and strengthening bones : Fish maw contains various nutrients, including calcium, which helps strengthen bones, prevent osteoporosis, and repair soft tissues in joints, benefiting the joint health of middle-aged and elderly people. It also enhances immunity, making it suitable for people with weak constitutions.
• Improve physical condition and eliminate fatigue : Fish maw has the ability to nourish all parts of the body. When men consume fish maw, the arginine in it can nourish the kidneys and replenish essence and qi, which is beneficial to the health of the male prostate, eliminates fatigue, improves physical condition, and strengthens the body's foundation.

2. Contraindications and precautions for consuming fish maw

Fish maw is sticky and difficult to digest; consuming too much can easily lead to indigestion, bloating, and gas.

• Not suitable for daily consumption : Traditional Chinese medicine suggests that most people should consume dried fish maw 2-3 times a week, about 20-30 grams each time, to meet the body's nutritional needs.

• People who should not consume this product :

  • During a cold and fever : Avoid nutritious foods while the condition is not stable.
  • People allergic to seafood or protein : may experience allergic reactions.
  • People with weak digestive function : those who are prone to bloating or indigestion.
  • People with heavy phlegm and dampness may experience worsened symptoms (heaviness in the head and body, sticky mouth, thick tongue coating, and excessive phlegm).
  • Patients with kidney disease : High protein intake may put a burden on the kidneys.
  • People with gout or high uric acid should consume fish maw with caution as it may contain purines.
  • Infants under 1 year old : Their digestive system is not fully developed, so it is not recommended for them. It is recommended for children who can eat solid food on their own and children over 3 years old, but the amount should not be too much.
  • People with thick blood should also avoid consuming fish maw.
  • Pregnant women : While fish maw is generally considered nourishing for pregnant women, it may trigger allergic reactions in those with allergies. Pregnant women should consult a doctor before consuming it. Some Western medical professionals have also pointed out that fish maw may contain heavy metals and advise pregnant women to avoid it.

• Cholesterol : Fish maw has a relatively low cholesterol content and is a high-protein, low-fat food. People with high cholesterol should pay attention to cooking methods, avoiding excessive oil. It is recommended to stew or steam it, and pair it with light ingredients.

• Myths about fish maw and bird's nest : It is widely believed that bird's nest contains more animal estrogens, and that excessive consumption may induce gynecological cancers or even cause eczema. Fish maw, on the other hand, is considered to have fewer hormone problems than bird's nest.

Hopefully, this beginner's guide to fish maw will help you be more confident when selecting, soaking, and cooking fish maw, allowing you to eat healthily and happily!

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