There are many types of fish maw. Common fish maws are mainly divided into 6 categories, including cod maw, yellow fish maw, scorpion fish maw, chicken fish maw, zhajiaogong and white fish maw. Among them, scorpion fish maw and white fish maw are the most valuable. Fish maw is rich in protein, and different varieties of fish maw have different benefits, making it very popular among ladies.
This time we will introduce some tips on how to pick fish maw~
Fish maw is different
Fish maw is divided into male and female types. Male fish maw is made from the maw of male fish. It has a firmer, refreshing and smooth texture. It is a "therapeutic grade" fish maw that can lock in the gelatin and prevent it from being lost. It is also not easy to melt even if it is cooked for a long time and heated. "Dujia" is the opposite. It has a softer and stickier texture and dissolves easily in the soup when cooked. Experts call it "diarrhea". Tripe fish maw is "edible grade" fish maw, which is not as effective as tripe maw, so its price is about half of that of tripe maw. Not all types of fish maw can be distinguished as male or female based on appearance alone, but most male fish maws will have two grooves, which are the two air vents of the fish bladder, while female fish maws do not have air vents.
About color
Generally speaking, golden yellow is the best color, but real fish maw is not uniformly colored or all white or crystal clear. The amber with natural patterns and uneven amber color is actually the best quality that has not been bleached. In the current seafood market, many sellers use bleach or yellow pigment to process fish maw in order to make it look beautiful. In fact, doing so has destroyed the healthy nature of fish maw. The fish maw with original color and blood streaks is the real good fish maw.
Regardless of size, the thicker the better
Even if the number of fish maws is the same, they can still be of different sizes. You may think that the bigger the piece, the better, but in fact, thickness is the key. For example, if the fish maw has the same number of pieces, if it is larger but relatively thin and more translucent, it is not as good as a thicker one. In addition, some fish maws have coarse meat while others have soft meat. If you pick up the fish maw and look at it in a place with better light, you can see the lines and texture inside it, and use this to judge the quality of the fish maw.
Sometimes you see fish maws that are thick in the middle and thick at the edges. Why? It depends on the type of fish and the size of the fish bladder. Generally speaking, fish maws cut straight up look better than those cut from the side. The same species, same number of fish maws, but with different butchering methods may have two different prices. During the butchering and drying process, the workers may not be good at handling the fish bladder, causing the fish maw to be damaged or the blood may not be completely removed, leaving blood on its surface, which needs to be removed after soaking. The therapeutic effects of these defective fish maws are the same as those of ordinary fish maws, except that they are more troublesome to prepare and are more affordable.