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Fish maw, the dried swim bladder of fish, is rich in collagen, hence its name. It is also known as fish belly or fish glue. Fish maw is as famous as bird's nest and shark fin, and is one of the "Eight Treasures," often referred to as "marine ginseng."
Fish maw is mainly composed of high-grade collagen, various vitamins, and trace elements such as calcium, zinc, iron, and selenium. Its protein content is as high as 84.2%, while its fat content is only 0.2%, making it an ideal high-protein, low-fat food. It serves as a raw material for the human body to supplement and synthesize protein, and is easily absorbed and utilized.
A type of functional fish protein. In terms of appearance, new fish maw is whiter and more transparent, while old fish maw tends to be dark yellow, wrinkled, and full of cracks. In terms of taste, new fish maw has a sticky texture, while old fish maw has no stickiness at all and becomes very thick when cooked, even exceeding one centimeter, resembling eating a sponge cake, and is a white powder.