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Fish ball

Fish ball
Fishball closeup.jpg
Fish ball closeup
Traditional Chinese 魚蛋 or 魚旦
Simplified Chinese 鱼蛋 or 鱼旦
Literal meaning fish egg
Alternative Chinese name
Traditional Chinese 魚丸
Simplified Chinese 鱼丸
Literal meaning fish ball

Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities made from "fish paste" (otherwise known as Chinese: 魚漿; pinyin: yújiāng; Jyutping: jyu4 zoeng1). They are also common in Scandinavia, where they are usually made from cod or haddock.

There are two variants of fish balls, each differing in their textures, production method, and primary regions of production:

In the Faroe Islands, fish balls are called knettir and are made with ground fish and mutton fat.

In the Fuzhou area, "Fuzhou fish balls" (福州鱼丸) are made from fish with a minced pork filling.

Milkfish Ball (虱目魚丸) is frequently found in Taiwan. The natural texture and aroma of the Milkfish give this variant a unique taste. This is one of the main ways Milkfishes' lesser-prized yet highly abundant white meat is consumed.

There are three kinds of fishballs, known as 魚蛋 (literally "fish eggs"), sold in Hong Kong. They are yellow, white and golden.

Smaller in size, made from cheaper fish than the white variety, they are usually sold at food stalls with five to seven balls on a bamboo skewer. The fish balls are usually boiled in a spicy curry sauce. Virtually every street stall creates its own recipe of curry satay sauce to differentiate them from other sellers. Fish balls are one of the city's most popular and representative "street foods" (街頭熟食).


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