(千年鱼胶，时长共6分28秒) 清晨五点，广东 潮州饶平县杰汛 水产养殖有限公 司迎来一阵忙 碌。微风裹着咸 湿的鱼腥味钻进 车间，工人们戴 着橡胶手套，熟 练地将刚打捞上 岸的海鮸鱼剖 开。鱼鳔被完整 取出时，像一个 白色的长条气 球，躺在晨光里 颤动。 鱼胶新说："潮 汕女儿红"千年 滋补焕生机_南 方+_南方plus 0:00 / 6:28 "这些都是饶平 的特产海鮸，又 称赤嘴鳘鱼，取 出的鱼鳔可制成 赤嘴鳘鱼 胶。"公司负责 人郑玉婷此时挺 着大肚子，依然 天天围着鱼打 转。她笑着说， 可能因为自己从 小就吃鱼胶，孕 期的身体也特别 好。在潮汕地 区，鱼胶被认为 是滋补佳品，尤 其对女性健康有 益处。 工人熟练地从刚捞上来的海鮸鱼体内取出新鲜鱼鳔。 "鱼胶对于潮汕 人来说，是一种 对于传统的信 仰。"汕头市鱼 胶海味协会会长 李惠南如此形 容，祖祖辈辈即 使移居国外，也 依然牵挂那一口 鱼胶的味道。 在"义兴鱼胶武 哥"的直播间 里，经常有人提 问"如何辨别胶 龄"，他们关心 的不只是补品， 还有历史。 而鱼胶的故事， 早已在潮汕讲述 了千年。 潮汕人有自己 的"女儿红" 一块压箱底的陈 年老胶，是 ...

Core Viewpoint - The release of the "China Fish Maw Nutrition Handbook" marks a significant step in providing authoritative guidance on the nutritional value and health benefits of fish maw, a traditional Chinese delicacy, amidst growing consumer interest in health and wellness [2][3][4][5]. Group 1: Overview of Fish Maw - Fish maw, made from fish bladders, has been a part of Chinese dietary and medicinal practices for nearly 2,000 years, particularly valued in women's health [11][19][20]. - The nutritional handbook aims to systematically outline the dietary culture, nutritional components, and health benefits of fish maw, promoting informed and healthy consumption choices [15][16]. Group 2: Nutritional Value - Fish maw is rich in various types of collagen, essential amino acids, and minerals such as calcium, iron, and selenium, contributing to its health benefits like kidney nourishment, blood health, and anti-aging effects [12][13][51][79]. - The core nutritional components include collagen proteins, elastic proteins, active proteins, and polysaccharides, which play significant roles in skin hydration, uterine health, and bone structure [53][60][64][71]. Group 3: Cultural Significance and Consumption - Fish maw has become a staple in various regional cuisines across China, with different cooking methods and cultural practices surrounding its use, particularly in Guangdong, Jiangsu, and Hong Kong [106][110][115]. - The increasing health consciousness among consumers has led to a rise in the fish maw market, with innovations in processing and product offerings catering to modern dietary preferences [14][162]. Group 4: Preparation and Storage - Fish maw is typically sold as a dried semi-finished product requiring rehydration and cooking, with various methods such as water soaking, steaming, and frying to enhance its texture and flavor [121][145]. - Proper storage conditions are essential for maintaining the quality of dried fish maw, emphasizing the need for a dry, ventilated environment to prevent spoilage [146][147].