Fish ball
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.
| 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 popular in East and Southeast Asia as well as in Nordic countries, where 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.: 286 European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden also have their own variation.
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