Fish maw
type of offal from fish
Fish maw (also fish sound) is the swim bladder of a fish, eaten as offal. Typically dried or fried but also cooked from fresh, fish maw is largely collagen. It is a traditional food in cuisines dominated by fishing, and a particular delicacy in Chinese cuisine—one of the four sea delicacies—as well as a valued ingredient in traditional Chinese medicine. The modern demand for fish maw from Pacific Asia supports wildlife trade worldwide for quality fish maw, which has in turn led to wildlife smuggling and poaching.
Description
Fish maw is typically preserved by either drying or frying. The standard for fish maw is a consistent white-yellow color with minimal odor. Fish maw is prepared by soaking, and takes on a soft yet toothsome, slippery consistency when cooked.
The size and body weight ratio of swim bladders varies significantly depending on the region and species: on the Arafura Sea, an average fish bladder weighs 40 grams (1.4 oz), in a ~1:112.5 ratio against the total fish's weight; on the coast of Brazil, maw to flesh ratio ranges from 1:20 to 1:70; and in Vietnam, pangasius maw is a 1:7 weight ratio.
Trade
The swim bladder is attached to the fish's spine, and is removed during processing. High value fish maw is typically removed and dried onboard fishing vessels when conditions allow.
The public source identifies “Fish maw” as type of offal from fish. This brief keeps that definition visible, then builds a research path around Fish, type and offal.
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This entry incorporates text from “Fish maw” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.