A detailed introduction to the ten common varieties of fish maw
Fish maw, also known as fish belly or fish glue, is one of the "Eight Sea Treasures." It is made from the swim bladder, the floating and sinking organ of large fish, which is cut open and dried in the sun. Because it is extremely rich in collagen, it is called fish maw. Fish maw has long been known as "sea ginseng," and is not only a premium delicacy at banquets; top-grade fish maw is worth even more than gold. But there are very many varieties of fish maw, so how should you choose?
1. Millet maw, butterfly maw
This type of fish maw is very cheap. After using this type of fish maw to improve and regulate your absorption function, eating slightly more expensive fish maw will give you a very good absorption effect.
2. Freshwater yellow croaker maw
An entry-level functional fish maw, easy to identify and with decent results. The only drawback is that, from the place of origin onward, it is quite heavily washed with medicinal solution.
3. Beihai-type fish maw
Moderate price, moderate effect, moderate texture. There are simply too many varieties, but they are all quite good.
4. Douren maw
Douren maw is a type of fish maw with relatively high cost performance. This is because the fish species that produces Douren maw is a close relative of the fish species that produces white flower maw.
⟧5. Big-mouth red mouth fish maw
Strictly speaking, big-mouth maw is not a pure red mouth type; it belongs to the cousins of the red mouth. But for beginners, it is a perfect substitute for red mouth maw. Its effects in all respects are not much inferior to red mouth maw, but the price difference is great, making it very cost-effective.
6. Croaker fish maw
The "croaker fish maw" bought on the market is mainly produced from bearded croaker, croaker or cod from the Indian Ocean waters and the waters off Pakistan. It is golden in color, with wavy lines, white lines on both sides, shaped like a saddle, slightly pale red, and thick-fleshed. It is mostly used in braised and steamed dishes. It is rich in fish oil, with a crisp, soft and smooth texture and an oily moistness, and its taste is sweet and fragrant.
7. White flower maw
White flower maw is mostly taken from the swim bladder of the small fish species "yellow drum," and is generally rather small in size. It is mainly produced in Thailand, Indonesia, Bangladesh and other places, and bears a ""-shaped pattern and a pair of lateral lines. White flower maw has delicate collagen and remarkable medicinal value. It also comes in farmed and wild types. Wild white flower fish maw is very rare. When distinguishing wild white flower maw, you can look for whether there are tiny pores; farmed white flower maw has no pores.
8. Yellow flower maw
Yellow flower maw, also known as saltwater sea bass maw, and also called little yellow flower or flower maw chick, is usually tubular in shape. That is, it is fish maw made by drying without cutting open the swim bladder and keeping it in its original form. It is mainly produced in the saltwater waters of Indonesia, Thailand, Myanmar and other parts of Southeast Asia, and is usually made from the swim bladder of the saltwater barramundi. It has a good texture, little fishy smell, strong elasticity, and a moderate price. It is suitable for stewing and making soup, and is a relatively popular choice.
9. Duck bubble belly
Duck bubble belly, also known as freshwater sea bass maw, is mainly produced in the Panama area of Central America. It comes from the swim bladder of the freshwater grass bass, and is named because it resembles a purse before being cut open. Its characteristics are that it is not tough, and its flesh is thick, crisp and smooth, so it is relatively suitable for making stewed soup.
10. Zha maw
Zha maw is produced from large yellow croaker and large white fish from South America, Southeast Asia and the Indian Ocean. Its belly shape is slender and narrow, the belly body is relatively thin, and its collagen is light. After soaking and rehydrating, its texture is soft and smooth, and it is mostly used for braised soups and stewed dishes. Zha maw also comes in male and female types.
The above are the ten common varieties of fish maw. There are more than a hundred kinds of fish maw in existence, and each kind of fish maw comes from the swim bladder of a different species of fish. Whether the price is cheap or expensive depends on how rare the fish species is. Friends who like to eat fish maw can choose the fish maw that suits them according to their own needs.
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