Fish Maw FAQs

Fish maw (Chinese: 花膠 / 魚膠 / 魚肚) is a dried product of various types of fish swim bladders, famous for its gelatinous texture. It is also known as dried fish maw, fish gelatin, or dried fish stomach. Sturgeon's belly is one of the common types. Fish maw is one of the ‘Four Delicacies of the Sea’ (四大海味). Recently, it has been categorized as one of the 'Eight Treasures' (八珍). Fish maw is mainly produced in coastal China and the Nanyang Archipelago, with the 'Guangdong Belly' known as the premium quality.

Fish maw is a premium 'Beauty Elixir', primarily composed of high-grade collagen, various vitamins, and trace elements such as calcium, zinc, iron, and selenium. It contains 84.2% of protein and only 0.2% of fat, making it an ideal high-protein, low-fat food. It is an excellent source for human body replenishment and synthesis of protein and is easily absorbed and utilized.

Fish maw is beneficial for enhancing beauty, nourishing the complexion, moistening the lungs and strengthening the spleen, nourishing the liver, stopping bleeding and reducing swelling, tonifying the kidneys and boosting vitality, replenishing the kidneys, and moisturizing the lungs.

Different types of fish maw have slightly different effects. The best fish maw is not necessarily the most expensive one. The best choice is the one that suits you personally.

• Butterfly Fish Maw (蝴蝶膠)
• Cod Fish Maw (鱈魚膠)
• Tube Fish Maw (黃花筒膠)
• Brazilian Fish Maw (巴西蝶膠)

Additionally, within the same type of dried fish maw, specifications are generally distinguished by weight, dryness, and other factors, with weight being the primary criterion.

• Soak:
  1. Place the dried fish maw in the container
  2. Pour room-temperature water into it, the water level is 2-3 times higher than the fish maw
  3. Soak for approximately 12 to 24 hours, then rinse thoroughly and set aside for blanching
• Blanching:
  1. Add 2-3 slices of ginger and 1-2 stalks of scallion in the pot. Fill with water and bring to a boil over high heat.
  2. Once the water boils, reduce to medium heat for 10-15 minutes. (Optional) Add a suitable amount of cooking wine.
  3. Turn off the heat and place the soaked fish maw into the pot. Blanch for 30 to 60 seconds. Remove and rinse with cold water for later use.

** Do not soak fish maw with shrimp or crab as it may lead to a fishy smell.

** After blanching, the fish maw becomes very soft and may shrink considerably due to the loss of collagen. This shrinkage is normal. As the fish maw absorbs water, it expands. During cooking, as water is released, it contracts and becomes thinner. To maintain a plumper shape and reduce shrinkage, minimize the cooking time. This will help preserve the original texture and volume of the fish maw.

Disclaimer: The content above is for nutritional education purposes only and is intended for consumer learning and reference. The information does not represent the effectiveness of any product. Consumers are advised to make purchases rationally. This product is not intended to replace medicinal treatments.