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Fish ball
Spherical food made from fish / From Wikipedia, the free encyclopedia
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]
![]() | It has been suggested that Cheung Chau fishball be merged into this article. (Discuss) Proposed since July 2024. |
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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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.