Quick Overview

What is fish maw?

• Fish maw is the commercial term for the dried swim bladders of large fish.
• It has no fishy taste and absorbs the flavour of other ingredients it is cooked with.
• For the Chinese, it is considered one of the big four precious traditional delicacies of the sea: abalone, sea cucumber, shark fin and fish maw.
• Sources reported that fish maw existed in the Chinese dishes since 206 BCE (Han Dynasty). Chefs prepared fish maw dishes for the emperors in grand banquets at celebrations for the family and when important dignitaries came to visit.
• Fast forward to today, fish maw dishes are in Chinaಬs state dinners for visiting leaders. This classic dish was grandly presented to the state dinner 2014 CICA Shanghai Summit. (Conference on Interaction and Confidence-Building Measures in Asia)
• Fish maw dishes have become ever popular on Chinese dinning tables. This is even more evident while in special occasions, as at celebration for birthdays, weddings, Chinese New Year, and the list goes on.
• Fish maw is suitable for consumption by any age group of either gender and is a kind of therapeutic food.
• Many Chinese people believe that drinking fish maw soup and eating fish maw will improve their skin beauty and, for pregnant women, the skin of their babies. Furthermore, fish maw does not contain cholesterol. It therefore is a premium health enhancing ingredient suitable for long time consumption.