English Name: Fish Maw
Chinese Name:
魚肚 (Mandarin: yúdù/Cantonese: jyu4tou5),
花膠 (Mandarin: huā jiāo/ Cantonese: faa1gaau1)
What is fish maw?
- Fish maw is the commercial term for the dried swim bladders of large fish like croaker and sturgeon.
- It has no fishy taste and absorbs the flavors of other ingredients.
- It is graded according to sex: male bladders are better than female ones.
- For the Chinese, it is considered one of the big four delicacies of the sea “鮑、參、翅、肚” including abalone, sea cucumber, shark fins and fish maw.
Are there any health benefits?
- Fish maw is a good source of collagen and helps with blood circulation.
How do I select fish maw?
- Dried fish maw or 黃花膠 usually comes from croaker. Croaker maw has higher nutritional value and is better than fried maw for nourishing soups.
- Fish maw from males can withstand long boiling times better while females become soft and gelatinous much quicker.
How do I prepare fish maw?
- Fish maw must be soaked for hours, usually overnight before it can be prepared.
- Change water from time to time to eliminate the fishy smell.
- Quick boiled the fish maw with ginger and shallot, rinse the fish maw with running water, then the fish maw is ready to cook.
- Fish maw is a suitable alternative for shark’s fin and bird’s nest in soups or stews.
- It is usually simmered in broth for several hours or braised whole with abalone or oyster sauces over mushroom and vegetables.
