Fish ball

Fish balls are snacks made from fish paste, which is then either boiled or deep-fried.

Ingredients and preparation

Fish balls are typically made from fish mince or surimi (a processed fish paste). Other ingredients include salt and something to hold everything together like tapioca flour, corn, or potato starch. The mixture is shaped into small balls and either boiled or fried.

Regional variations

Asia: Fish balls are enjoyed as snacks or added to soups and hotpot dishes.

• In Hong Kong and the Philippines, they tend to be firmer, darker, and have a stronger fishy taste.
• Taiwanese fish balls are bouncier and absorb soups and sauces well.

Europe: European versions are less processed and may use milk or potatoes for holding everything together.

Production process

Fish are shredded, ground, or pounded. The mixture is mixed with salt, crushed ice, and other ingredients until it is smooth. The resulting texture is “bouncy” and ideal for soaking up flavors. Commercial production involves shaping the balls using a machine, followed by boiling or frying.

Culinary influence

Fish balls are often associated with Chinese cuisine, and the industry is largely operated by people who are Chinese.