Fish maw

Fish maw

　　● "Fish maw" is not the fish’s stomach, but rather its respiratory organ—the swim bladder

　　● Why is fish maw valuable? First, because it is rare; second, because it is rich in protein and highly nutritious

　　● Records of eating fish maw date back over 1,600 years to the Northern Wei Dynasty's "Qimin Yaoshu," and by the Tang Dynasty, it was already listed as a tribute item

　　● The main types of fish maw include: yellow lip maw, mantis shrimp fish maw, yellow croaker maw, eel maw...

　　● Yellow lip fish maw is the highest quality among fish maws and was previously listed as a tribute for the imperial palace

　　● Mantis shrimp fish are mainly produced in Zhanjiang, Guangdong, and Hainan, among which Zhanjiang’s coin mantis fish maw is the most famous

　　Fish maw has since ancient times been listed among China’s eight seafood delicacies, alongside shark fin and sea cucumber. In animal organs, “maw” generally refers to digestive organs, such as pig’s stomach or cow’s stomach. But the commonly known product—"fish maw"—is actually the fish’s respiratory organ, the swim bladder. In some fish (not all species have swim bladders), the swim bladder is filled with gas, allowing the fish to adjust its buoyancy and move freely between water layers. In a few species, the swim bladder can even assist with breathing during dry seasons. Fish maw is made by drying the swim bladder and is mainly produced in southern coastal areas of China and the South Sea Islands. Because fish maw is known for being rich in collagen, it is also called "fish collagen." The reason fish maw is so valuable: first, because it is rare; second, because it is rich in protein and has high nutritional value. According to nutritional analysis, every 500 grams of fish maw contains 442 grams of protein, 250 milligrams of calcium, 145 grams of phosphorus, 13 milligrams of iron, and only 1 gram of fat. Third, processed fish maw has a delicious, tender taste that is very palatable. Fourth, fish maw has medicinal properties that can help prevent and treat certain illnesses.

　　　Among China’s fish maws, those produced in Guangdong—known as "Guang maw"—are of the highest quality, and Zhanjiang fish maw is considered the best of Guang maw. Zhanjiang fish maw is transparent in color, without black blood marks, and larger pieces have strong expansion properties. It is understood that the main types of fish maw include:

　　　　(1) Yellow lip maw: made from the swim bladder of the yellow lip fish, also called yellow lip gelatin. The finished product is oval-shaped, flat, and comes with two gelatin strips. It appears light golden or golden in color, with bright luster, semi-transparency, and prominent ripples. It is produced in regions such as the East China Sea and South China Sea. Yellow lip fish maw is the highest quality among fish maws and was previously listed as a tribute for the imperial palace. Its production is extremely limited.

　　　　(2) Mantis shrimp fish maw: made from the swim bladder of the mantis shrimp fish, also called min fish maw or mi fish maw. The finished product is oval-shaped and flaky, with slight ripples on the convex side and a smoother concave side. It is light yellow or light red in color, bright and shiny, and semi-transparent. Mantis shrimp fish maw is also divided into male and female types, with the male being superior. Mantis shrimp fish are mainly produced in Zhanjiang, Guangdong, and Hainan, among which Zhanjiang’s coin mantis fish maw is the most famous.

　　　　(3) Yellow croaker maw: made from the swim bladder of wild large yellow croaker fish, also called yellow croaker gelatin. A single piece of yellow croaker gelatin is white with a slight yellow tint, smooth, semi-transparent, relatively thin, and not very large. In recent years, yellow croaker has become nearly extinct, making yellow croaker gelatin more valuable. Yellow croaker maw is produced in Zhanjiang, Guangdong, Zhejiang, Fujian, and other areas.

　　　　(4) Eel maw: made from the swim bladder of the sea eel. The sea eel’s swim bladder, much like the eel itself, is long and oval-shaped, slender, thin-walled and hollow, with both ends pointed like bull horns, and is white with a slight yellow tint. It is mainly produced in parts of the East China Sea and South China Sea. Eel maw is generally not cut open and is also called barrel gelatin or tube gelatin.

　　　　According to fishermen along the Zhanjiang coast, the processing method for fish maw is relatively simple. After dissecting a fresh fish, the swim bladder is removed, regularly cut lengthwise, washed with water to remove blood vessels, and then laid out to dry on mats. It is turned at the right time until fully dried. To prevent insect damage, sulfur fumigation may be used when the maw is about half-dried. During fumigation, an appropriate amount of sulfur is placed in a bowl, lit, and placed at the bottom of a vat. The fish maw, placed in a basket or sieve, is then put into the vat, and the vat opening is wrapped with a burlap sack. After about four hours of fumigation, it is taken out to dry. The finished product should be flat and regular in shape, with a semi-transparent milky white or light yellow color and a glossy finish to be considered top quality.

　　　　Fish maw is a premium ingredient in Chinese cuisine and can be used to prepare high-end dishes such as braised fish maw, embroidered ball fish maw, high-soup fish maw stew, and large sautéed fish maw.