Fish Maws
Fish Maw 花膠/鱼鳔 is an internal gas-filled organ found in most fish. It is commonly used in Chinese cooking and in Chinese soups and some consider fish maw to be a luxury item. When cooked, fish maw takes on the flavour of the surrounding ingredients. It is an excellent source of collagen, when purchased dried, it comes as a hard, solid, hollow, translucent tube (pictures) and must be soaked to soften before use. When it is cooked, it has a soft, slippery texture.
For gourmet preparation; fish maw need to be wash and soak for at least 4 hours (or overnight) in room temperature water, or until it is soft and malleable. While purchasing your dried fish maw, some people prefer lighter-coloured fish maw, the colour has no bearing on the quality of the product. Fish maw prices vary widely depending on the size and type of fish.
Read more about this topic: Swim Bladder
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Of more pre-eminence than fish and fowls,
Are masters to their females, and their lords:
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—William Shakespeare (1564–1616)