We've already shared some tips on choosing fish maw before buying it, but how do you tell if it's real after you buy it? Here comes the fourth point: the fish maw should be thick and heavy.

High-quality, genuine fish maw, after soaking, becomes thicker than dried fish maw, appearing fresh and elastic. Its high soaking rate means it absorbs water and expands. Cooking the fish maw results in a rich gelatinous texture, making soups thicker and dishes stickier. The texture can vary depending on the cooking time, from crispy and chewy to slippery and glutinous. In contrast, synthetic fish maw, made from pressed shredded fish maw, has a noticeable graininess after soaking, and its thickness and gelatinous texture are relatively inferior.

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