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 "Abalone、Sea Cucumber、Shark’s Fin、Fish Maw".
Fish maw is a good source of collagen(for beauty) and helps with blood circulation.
How do I prepare Fish Maw?
Fish maw must be soaked for hours, usually overnight before it can be prepared.
Fish maw a suitable alternative for shark's fin and bird's nest in soups or stews.
Healthy Station's Fish Maw
Our Fish maw is Iceland Arctic Cod fish air-bladder that is cleaned and naturally sun dried. Fish maw is a delicacy in Chinese cuisine. When cooked, it has a gelatin texture and tastes bland. To add taste, it is often braised or double boiled in soups.
The Iceland Arctic Cod fish air-bladder is extracted from fishes that uniquely found in the Iceland. The bigger the fish, the bigger the stomach, thus the higher the price is commands. The living environment of the Artic Cod is under 5°C and should be absolutely clean without any pollution in the Artic area.
There are also other factors that may affect the price of fish maw. Male fish’s air bladder is thicker and thus command a higher price. If is a winter caught fish, its fish maw would also be more expensive than usual. Good fish maw, has to be yellow in color. The richer the color, the better it is able to maintain texture through an extended period of cooking. Furthermore, the older the fish maw, the better. Reason being, it has less oil and less fishy taste.