In Cantonese culinary, 鲍参翅肚 (abalone, sea cucumber, shark fin, and fish stomach) are considered the top four gourmet items from the sea. The fish stomach referenced here is the fish maw.
For those who don’t know, fish maw is the air bladder (also called swim bladder) that is found in all fish except sharks and rays. The maws served in restaurants are usually from the conger pikes. The cleaned maw is dried and then deep fried to make it puffy. In this state it will keep indefinitely. . The maw in itself is a texture ingredient only, it has no fishy taste, and is usually cooked with other strongly flavoured ingredients.it takes on the flavor of surrounding ingredients it is cooked with like a sponge.
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