Fish Maw

Chinese: Yu Du.

Fish maw is the swim bladders or stomachs of certain types of large fish and eels, which have been dried in the sun for several days, then deep-fried. It is considered a delicacy in both China and Thailand.

Aroma and flavour

Fish maw has little aroma, nor does it have a distinctive flavour.

Culinary uses

Fish maw is mainly valued for its texture, which is slippery.

Preparation and cooking techniques

The maws must be soaked in a large bowl of cold water for 24 hours before use. They will float at first, so will need to be kept submerged with the aid of a plate or dish. As they absorb the water, the maws will swell to four times the original size and slowly sink to the bottom of the bowl. Before use, drain but do not dry the maws, then slice or cube them as required.