Fish maw: have you ever tried before?

Walking along Hong island, from Sheung Wan towards Kennedy Town, you can meet the dry seafood district.

Des Voeux Road West, in particular, is well know for its  distinct, salty whiff of dried seafood that fills the air.

Then, in most of stores is not rare see thick pieces of dried fish maw, the dried bladder of large fish commonly used in highly prized traditional Cantonese meals, especially as a soup ingredient.

This is precious because it is believed to contain high nutritional value and is particularly popular with women because it is a good source of collagen, which can improve skin texture and preserve good complexion. It is also rich in phosphorus and calcium.

In traditional Chinese Medicine, fish maw soup is believed to nourish yin – which is responsible for moistening and cooling bodily functions – to help achieve a balance between yin and yang.

Due to its high value and limited supply, fish maw is often imitated. Bogus versions use squid, fish skin or fin soaked in hydrogen peroxide and sulphur. Some suppliers even use pig’s skin or plastic to create fish maw.

Fish maw is a golden yellow colour whose scent is redolent of seawater. Before cooking, dried fish maw must be soaked until it is softened.