Fish maw soup is a traditional Chinese delicacy that is made using the dried swim bladders of large fish. The key ingredient in the soup, fish maw, has a very soft and spongy texture that allows it to absorb the flavors of any other components it is simmered with. On its own, fish maw has a quite mild or almost flavorless taste, but when cooked with other strong flavored ingredients like mushrooms or meat, the soup takes on those bold tastes.
Due to this ability to absorb flavors as well as its special texture, fish maw soup is prized in Chinese cuisine. It is often served during important special occasions and celebrations such as weddings and Lunar New Year banquets. Fish maw is also valued for its high collagen content, which is believed to provide health benefits. The collagen in fish maw is thought to be good for improving skin complexion, aiding blood circulation, and even promoting hair and nail growth.
What is Fish Maw
– Fish maw refers to the dried swim bladder of large fish such as croakers and sturgeons.
– It is considered a delicacy in Chinese cuisine and is one of the four most prized seafood ingredients. The others are abalone, sea cucumber, and shark fins.
– Contrary to its source, fish maw has little to no fishy taste itself. However, it strongly absorbs flavors from other foods it is cooked with.
– Fish maw quality varies according to sex – male bladders are seen as superior to female ones.
– It contains good amounts of collagen, which is beneficial for blood circulation. Collagen helps keep skin, hair and nails healthy as well.
– Because of its collagen content and ability to take on other tastes, fish maw is a unique delicacy prized in Chinese cooking. Careful preparation allows its qualities to shine through in dishes.
Fish Maw Soup Ingredients
3 L chicken stock
100 g fried fish maw (we get it from our local Asian supermarket)
500 g frozen crab meat (thawed)
3 eggs
3/4 tbsp salt (or to taste)
1 1/2 tbsp chicken bouillon powder
5 tbsp potato starch
3/4 cup water
How To Make Fish Maw Soup
- The night before, put the fish maw in water to make it soft. Change the water 1-2 times to make it less fishy.
- In the morning, take out the fish maw and cut it into pieces.
- Boil chicken stock and add the fish maw and crab meat. Add salt and chicken bouillon to taste.
- Mix potato starch and water to make a thick liquid. Slowly pour it into the soup to make it thicker.
- Beat eggs gently and pour them slowly into the soup in rings on the surface. Let it sit for 30 seconds.
- Sprinkle chopped green onion and cilantro on top. The soup is now ready to eat.
Fish Maw Soup Benefits
– It provides protein and amino acids which help build and repair muscles.
– Fish maw soup is high in collagen, the structural protein for skin elasticity and joint health.
– This soup contains vitamins B12 and D. Vitamin B12 boosts the immune system while vitamin D aids calcium absorption.
– As the fish maw itself absorbs flavors, the soup delivers nutrients from other healthy ingredients too.
– It is low in fat and calories, making fish maw soup suitable for people with arthritis or those watching their weight.
– The collagen properties may assist with arthritis by protecting joints and bones.
– Extra vitamins and minerals from the broth reinforce immune defenses and bone/tooth health.