Fish maw

Fish maw

Introduction :
Fish maw is the dried form of fresh and high quality air bladders of fish, which are rich in gelatin. The air bladders are taken from large fishes and is graded according to sex: male bladders are better than female ones. Among them, there are shark's tripe, Pollock maw and premium fish maw (扎膠公). Grass Sea bass's fish maws are not differentiated by sex. Suitable for family use.


Special features :
​Shark's tripe/Pollock maw →    A generic name. Fish maws from bluntnose knifefish or from pollock are usually called the shark's tripe if large in size. Both are saddle-shaped and in pale red. Meat is thick and crispy and expands readily. Excellent texture. premium fish maw (扎膠公) →    Long and thin in shape with two antennae-like organs at the bottom. Thin and crispy and do not melt readily. Suitable for making soup and braising. Fish maw rolls →     Whole air bladder not being cut open or processed. The texture is between that of 
male and female. Soft and smooth, rich in gelatin, fresh in aroma. Suitable for making soup. Grass Sea bass's fish maw →    Since the shape resembles a coins bag, it gets the name of "鴨泡肚" (duck soaked maw). From Panama, Central America. It is the air bladder of a kind of freshwater grass sea bass. It is easy to chew and is thick and smooth. Suitable for making soup. Eel maw →    The air bladders of sea eel. Roll-shaped and of high rank. Mostly from Bangladesh. Usually quickly stir-fried with sand or salt, that is to fry with maximum heat along with salt and sand. Satin and slippery texture and not sticky at all. Beloved food of many.

Fish maw is of high protein content and low in fats. It nourishes and replenishes the blood, invigorates kidneys essence, and tonifies the Yin and give youthful complexion. Best for people with weak lungs and kidneys or suffering from anaemia.

Sweet in taste and mild in nature.

Cooking techniques:
  1. Soak the Shark's fin in water for 1 to 2 days (depending on size) and change the water at least once a day.
  2. Put into boiling water and bamboo sheet should be laid underneath. Boil for 30 minutes, turn off the heat and leave the lid covered until the water cools down. Take out and rinse with water.
  3. If the fish maws are still not softened, soak them in water for another 10 hours until softened. Cut into pieces for later use.
  4. Add ginger, spring onion and wine to hot water and simmer for 5 minutes. If not to be cooked immediately, it should be stored in the freezer and cooked and served within 1 week.
    Note: be careful that the utensils for soaking must be oil-free and do not add soda to the water, or else the fish maw will melt readily and its taste gets altered.

Way of Storage:
Place the fish maw in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C)

Other notes:
  • ​ Male fish maw is longitudinal in shape, thick and firm. There are regular stripes on their abdomen and do not melt even after prolonged cooking. Slippery and smooth texture.
  • Female fish maw is round in shape and the stripes on the abdomen are horizontal, wide and thin. The edge of the abdomen is not obvious and the stripes on the abdomen are irregular. Melts upon prolonged simmering.