| Fish ball | |||||||||||||||||||||||||
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 Processed seafood, including (from left) fish balls, squid balls, prawn balls and crab sticks | |||||||||||||||||||||||||
| Traditional Chinese | 魚丸 | ||||||||||||||||||||||||
| Simplified Chinese | 鱼丸 | ||||||||||||||||||||||||
| Literal meaning | fish ball | ||||||||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||||||||
| Traditional Chinese | 魚蛋 or 魚旦 | ||||||||||||||||||||||||
| Simplified Chinese | 鱼蛋 or 鱼旦 | ||||||||||||||||||||||||
| Literal meaning | fish egg | ||||||||||||||||||||||||
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| Part of a series on |
| Chinese cuisine |
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Fish balls are the balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.[1][2]
Fish balls are popular in East and Southeast Asia,[3] Europe (especially Northern Europe), and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent.[4]: 286 European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation.
- ^ Commodity Classifications Under the Harmonized System. Department of the Treasury, U.S. Customs Service. 1990. p. 194.
- ^ IFIS Dictionary of Food Science and Technology. John Wiley & Sons. 18 May 2009. p. 166. ISBN 978-1-4051-8740-4.
- ^ Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (5 April 1999). Asian Foods: Science and Technology. CRC Press. p. 267. ISBN 978-1-4822-7879-8.
- ^ Park, Jae W. (12 November 2013). Surimi and Surimi Seafood (3 ed.). CRC Press. ISBN 978-1-4398-9857-4.