Fish maw refers to the dried swim bladders of large fish species such as sturgeon. Although it may seem like an ordinary seafood product to some, fish maw is highly prized in many Asian cuisines, especially within the Chinese community, for its delicate texture and rich nutritional value.

Renowned as a premium source of natural collagen, fish maw is often used in soups and gourmet dishes, as well as in the food industry for its unique properties. Its spongy texture allows it to absorb the flavours of surrounding ingredients, resulting in dishes that are both flavorful and nutritious.

Today, fish maw continues to be celebrated not only as a traditional delicacy but also as a health-boosting ingredient appreciated by modern consumers.