Fishpot

Fishpot, also known as fish maw or fish bladder, refers to the inflatable swim bladder of various fish species. This organ is used by fish to control their buoyancy, allowing them to ascend or descend in the water column. While the swim bladder is primarily a biological function for fish, fishpot has gained significant commercial value, particularly in Asian cuisine and traditional medicine.

In culinary applications, dried fishpot is a delicacy. It is prized for its gelatinous texture and ability to absorb flavors from broths and sauces. It is often used in soups, stews, and stir-fries, especially in Chinese, Vietnamese, and Thai cooking. The preparation typically involves soaking the dried fishpot to rehydrate it before cooking. The nutritional profile of fishpot is generally considered to be high in collagen.

Beyond its culinary uses, fishpot is also utilized in traditional Chinese medicine. It is believed to possess various health benefits, such as improving skin complexion, aiding in wound healing, and strengthening bones. However, scientific evidence supporting these medicinal claims is limited. The sourcing of fishpot involves the harvesting of swim bladders from commercially caught fish, with different fish species yielding different qualities and types of fishpot.