Fish ball
| 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 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, cornstarch, or potato starch.
Fish balls are popular in East and Southeast Asia, 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. 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.