Introduction
Fish maw is derived from the swim bladder of large marine fish, which is dried to create this valued ingredient. As one of the prized Chinese culinary delicacies, fish maw holds a special place alongside abalone, sea cucumber, and shark fin. The dried and processed fish maw products vary in type, based on the size and texture of the original swim bladders, with categories including fish maw king, premium fish maw, Grass Seabass fish maw, and fried fish maw. Fish maw king and premium fish maw are regarded as the highest quality, whereas Grass Seabass and fried options are more affordable and commonly used.
Fish maw can also be classified by the sex of the fish, with male fish maws being thicker, softer, and less likely to dissolve when eaten, while female fish maws have a thinner, more tender texture. Nutritionally, fish maw is rich in protein, calcium, and phosphorus, making it beneficial for enhancing ‘yin,’ supporting kidney health, and boosting vitality. It is known for promoting healthy skin and blood circulation, as it contains gel proteins and mucopolysaccharides essential for skincare, particularly popular among women. Cholesterol-free, fish maw is an ideal choice for long-term health support.
In cooking, fish maw is typically added to soups or stews to improve texture and add thickness. It’s also simmered or braised in various family dishes, making it a versatile ingredient in both everyday meals and gourmet cuisine.
Classification
This is the highest-quality fish maw, known for its thick and firm texture. Fish maws of larger size, particularly from huso, sturgeon, or cod fish, fall into this category, with cod fish being the primary source. Fish maw king is often classified by gender (male or female) and mainly comes from the Indian Ocean and African coastlines. For this reason, it is also referred to as cod fish maw.
Premium fishmaw
Also called “Long Abdomen” due to its elongated and slender form with two tentacle-like structures, this type has a slightly less firm texture and gel content than fish maw king. It is produced mainly in Central and South America and is also categorized by gender.
Fish maw tube
Known as “Grass Seabass Fish Maw,” this type resembles a coin bag when undissected. Unlike the other varieties, it is not classified by gender and is primarily sourced from Central Africa, Panama, and Central America, mainly from grass bass. More affordable, fish maw tube is popular among home cooks for soups and daily meals.
Fried fish maw
Made by frying large eel maws in hot oil, this variety is a budget-friendly choice often used in soups and family dishes due to its economical price.
Assessment
Due to limited supply, fake fish maw is often produced and sold. Here are some common imitation methods:
Imitating with Other Seafood
Fake fish maw is sometimes made using squid, shark skin, fin tips, or whale skin. To create the imitation, unethical sellers treat these materials with hydrogen peroxide and sulfur before baking them to mimic real fish maw’s appearance.
Low-Quality Products Masquerading as Premium
Counterfeit premium fish maw is also widespread. Sellers may take broken or low-quality fish maws, mold them into shapes, build up thickness layer by layer, and press them to achieve a similar thickness and texture to genuine sun-dried fish maw.
Using Pig Skin or Plastics
In some cases, sellers have even used pig skin or plastic to create fake fish maw. Due to these unethical practices, buying fish maw from trusted stores is highly recommended. Here are some ways to spot real fish maw:
- Color: Authentic fish maw has a rich golden yellow color, while fakes often have a light, artificial whitish-yellow tone.
- Grain: Genuine fish maw shows natural grain patterns, while imitations lack clear, orderly grain.
- Scent: Real fish maw has a faint seawater aroma, whereas fake fish maw may smell like chemicals or plastic.
Questions and Answers
How should fish maw be stored?
Store it in a cool, shaded place, or keep it in the fridge.
What steps should be taken before cooking fish maw (such as for soups or home-cooked dishes)?
Most types of fish maw, except the fried variety, need to be soaked before cooking. The soaking time varies depending on the type:
- Premium Fish Maw:
Soak in fresh water for 18-24 hours until soft. Change the water occasionally, rinsing each time to reduce any fishy odor.
Place ginger and shallot in fresh water, bring to a boil, then remove from heat. Add the soaked fish maw, cover the pot tightly, and let it cool.
Rinse the fish maw with fresh water before cooking.
Soaking time and “baking” steps depend on the maw’s size and thickness. - Fish Maw Tubes:
Soak in fresh water for 6-18 hours until soft, refreshing the water and rinsing to reduce fishy odor.
Add ginger and shallot to a pot of fresh water, bring to a boil, then turn off heat. Place the soaked fish maw in, cover, and let cool.
Rinse and prepare for cooking.
Soaking time and “baking” steps vary based on size and thickness. - Fried Fish Maw: Soak in fresh water for around 10 minutes until soft, rinse, and it’s ready to cook.
What should be considered while soaking fish maw?
Use oil-free and soda-free utensils. To prevent the maw from sticking to the pot due to its heavy gel content, line the pot bottom with a bamboo sheet.
How to store leftover soaked fish maw?
Keep unused fish maw in the fridge below 0°C. Thaw each time before using.
Why does fish maw become thin and lose gel content after cooking?
Fish maw’s gel content can easily melt if cooked too long or at high heat. Carefully control soaking and cooking times and avoid soaking or cooking in hot water to preserve the gel content.
Does older fish maw or fish maw exposed to sunlight have better quality?
While longer storage doesn’t affect fish maw’s benefits, exposure to sunlight may darken its color and make it firmer, which some customers find appealing. Fully dried fish maw also expands more after soaking.
