Get a plate full of this dish made from discarded parts of a fish for just 9 million VND/kg!

Fish bubble – A precious dish in the imperial “bat tran”

The fish bubble has a long shape, the white membrane layer looks thin but is actually very elastic, imagining it like an inflated balloon.

This part of the fish is rich in collagen, gelatin, vitamin C, and beneficial nutrients.

In ancient times, fish bubble was one of the precious “bat tran” offerings to the imperial court. “Bat tran” is 8 precious dishes that bring great benefits to health such as nourishing blood, nourishing Yin, tonifying the kidneys, and enhancing Yang…

In Vietnam, the ancient “bat tran” included Công nem, Phượng sausage, rhinoceros skin, bear paw, deer tendon, monkey lips, elephant leg meat, and swiftlets’ nests. The present “bat tran” includes owls’ nests (bird’s nests), deer tendons, shark fins, sea cucumbers, sea cucumbers, fish bubbles, scallops, and goose liver.

Fish bubbles are not only precious because of their goodness but also nutritious for all ages. Fish bubbles are rich in calcium, good for children’s bones and brains. For women, the abundant collagen in fish bubbles preserves youthfulness, improves skin whiteness, and smoothness.

In addition, fish bubbles also contain vitamin A, other trace elements that help improve digestion, reduce indigestion or constipation. The abundant energy from fish bubbles enhances vitality, improves memory, and treats insomnia in the elderly.

Thought to be discarded, now worth billions of dong

Raw fish bubble parts are cleaned, sun-dried or lightly fried. There are many different types of fish bubbles such as carp, catfish, or salmon. On average, the price of 1kg of fish bubbles ranges from 400,000 to 4 million VND. For salmon, the price can reach up to 9 million VND/kg.

This part is delicious and can be prepared in many different dishes such as fried fish bubbles, soups, or stir-frying with vegetables and spices.

However, the proper processing is very important, without proper processing, fish bubbles can leave a strong fishy smell, making them difficult to eat, so many people will throw them away.

If you do it correctly, you can eliminate the strong fishy smell, making the taste of the fish bubble dish even better.

Secrets to processing fish bubbles without a fishy smell

1. Remove the blood vessels

This part of the fish has a slimy surface due to the layer of mucus surrounding it. In addition, there are many blood vessels on the surface of the fish bubble – this is the “culprit” that causes the strong fishy smell.

To effectively eliminate the smell, you just need to put the fish bubble in a bowl of hot water over 70 degrees, then remove all of this blood vessel part, rinse it thoroughly, squeeze out the water and then proceed with cooking.

2. Marinate with spices

One of the secrets that chefs often apply when processing this part is the use of spices. This ingredient itself already has a fishy smell, so you need to use stronger-scented spices to harmonize it.

Depending on the cooking method, you can choose the appropriate spices. Normally, people will add ginger, fish sauce, and a little spring onion to remove the fishy smell.

3. Rinse with saltwater

Before cooking, you should soak the fish bubbles in water with white vinegar and sugar for about 10 minutes. These ingredients both remove the fishy smell and keep the fresh taste of the fish bubbles after they are cooked well.

Delicious dishes from fish bubbles:

Sour stir-fried fish bubbles

Clean the fish bubbles, squeeze the intestines with a little salt, vinegar, or white wine to clean and reduce the fishy smell. Then rinse them clean and place them in a colander to drain the water. Choose cucumbers with many stems for a crispy and better taste. Rinse the cucumbers and let them drain.

Peel and wash the purple onions, then crush them. Peel and wash the ginger, then crush it. Pluck out the old yellow leaves of the spring onions, wash them clean. Pluck off the old parts of the coriander, wash them clean. After washing clean, thinly slice the spring onions and coriander. Rinse the chili peppers, slice them into thin strips.

Put the pan on the stove, when the oil is hot, add the dry onions and stir-fry until fragrant. When the onions are fragrant, add the fish intestines to stir-fry until cooked. When the fish intestines are firm, season with a little seasoning and then place the fish intestines on a separate plate.

Add a spoonful of cooking oil, add the cabbage to stir-fry until cooked, add a little seasoning. When the cabbage is cooked and absorbs the seasoning, add the fish bubbles back, stir-fry evenly, season to taste. Finally, add the ginger, chili, spring onions, and coriander on top and stir well. Turn off the heat, place the pickled cucumbers on a plate, sprinkle with a little pepper.

According to Traditional Medicine, fish sausages have a sweet taste, a balanced nature, and have a kidney tonic effect. It has the function of nourishing the kidneys, nourishing essence, nourishing blood, relieving blood stasis, and eliminating phlegm. It is used for conditions such as urinary incontinence, nocturnal enuresis, coughing up blood, bloody stools, convulsions, bleeding disorders, and hemorrhoids.

For dishes made from fish bubbles, they should be consumed in moderate amounts, and those with digestive disorders, diarrhea, or phlegm should avoid consumption.