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].