What is Fish Maw? A Guide to the Chinese Ingredient

Fish maw is the dried swim bladder of large fish, used in Chinese cooking, especially in soups, braises and festive dishes. The swim bladder is an internal organ that helps a fish control its buoyancy. When dried and rehydrated, it has a soft, slightly gelatinous, spongy texture and absorbs the flavour of the broth it is cooked in.

Where it is used

Fish maw features in Cantonese and Teochew cooking and is common in:

• Double-boiled and thick soups, including crab meat and fish maw soup
• Braised dishes with mushrooms and vegetables
• Festive menus such as Chinese New Year reunion dinners
• Stuffed or deep-fried preparations

It has little flavour of its own. The appeal is the texture.

Types

Fish maw varies by the fish it comes from, how it is dried and its size. Thicker, larger pieces generally cost more. Some is sold deep-fried and puffed (often called "puffed fish maw"), which is quicker to rehydrate. Prices vary widely, so compare grades and sellers.

How to prepare it

1. Soak: soak dried fish maw in cold water for several hours or overnight until soft. Puffed fish maw takes less time.
2. Blanch and rinse: blanch in hot water, sometimes with ginger and spring onion, to remove any fishy smell, then rinse.
3. Cut: cut into bite-size pieces.
4. Cook: add to soups, braises or stir-fries and simmer until tender.

Follow the instructions on the packet, as methods differ between dried and puffed types.

Nutrition

Fish maw is mostly protein, and it contains collagen. There is little good evidence that eating collagen improves skin or joints, so treat health claims with caution. Like other dried seafood, it can be high in sodium depending on the preparation, and it is not suitable for people with fish allergies.

Sustainability

Some fish maw comes from species that are overfished or endangered, and the trade has drawn conservation concerns. If you buy it, ask the seller about the species and source.

Where to buy and eat it in Singapore

Dried fish maw is sold at Chinese medical halls, dried seafood shops and supermarkets, especially around Chinese New Year. Many Chinese restaurants and zi char stalls serve it in soups and braised dishes. Check current menus and prices with the restaurant.