1. Look. Check to see if the fish maw is transparent. Good fish maw is very transparent, and a slight trace of blood is generally normal.

2. Smell. Fish maw is fish maw, which may have a slightly fishy smell, but good fish maw generally does not have a strong fishy smell, but has a smell similar to collagen.

3. Bubble. Put the fish maw in water. Good fish maw can still maintain its integrity after soaking for several hours, with little change.

4. Cook. Good fish maw can still maintain its integrity after being stewed, and generally will not break or change into other shapes. And when stewing fish maw, the soup is generally clear and transparent, not too turbid.

Extended information:

Types of fish maw:

1. Guangdu. "Guangdu" is a general term. Anyone with a larger body is called "Guangdu". There are male and female Guangdu males. The male "Guangdu male" is shaped like a saddle. The middle part of the belly is thicker and the sides are thinner. The body is V-shaped. The texture is firm, thick, dry and light, and golden in color. , translucent and top grade, strong and elastic after cooking.

2. Glue. It is native to Central and South America. It was originally called "long belly" locally. The belly is long and narrow. The word "narrow" was later written as "Zha" in the line. Zhajiao is also divided into male and female. It has a thick belly and a good appearance. After being cooked, it easily turns into glutinous rice powder and sticks to teeth. Jiao Gong is thin and meaty, and does not dissolve easily when cooked.

3. Fish belly with flower heart. It is the fish maw whose inner capsule has not been completely dried. Some fishermen dry their fish maws on the shore. Sometimes it rains and they don't have time to collect them, which results in a situation where the outside is dry and the inner bag is not fully dried. This kind of fish maw is not suitable for consumption.