A Puffed, Spongy Texture

Fish maw is the air bladder of the fish, a large, gas-filled sac which helps the fish to alter the density of its body in relation to the surrounding water pressure. It undergoes great changes in volume as the fish swims up and down. It is obtained as a stiff, cream-coloured, dry leaf (which becomes puffed when fried), or as a stiff, voluminous, puffy sponge, light as air. Fish maw is always put in rich juices or soup, so it becomes spongy and juicy.