Fish ball

{{short description|Spherical food item made from fish}} {{EngvarB|date=July 2014}} {{Use dmy dates|date=May 2022}} {{Chinese | pic = Processed seafood clipped.jpg | piccap = Processed seafood, including (from left) fish balls, squid balls, prawn balls and crab sticks | picsize = 230px | t = 魚丸 | s = 鱼丸 | l = fish ball | p = yúwán | bpmf = ㄩˊ ㄨㄢˊ | y = yù yún | poj = hî-oân / hîr-oân / hû-oân | h = Ǹg-yèn | mi = {{IPA|cmn|ŷ wǎn|}} | ci = {{IPAc-yue|j|yu|4|.|j|yun|2}} | t2 = 魚蛋 or 魚旦 | s2 = 鱼蛋 or 鱼旦 | l2 = fish egg | p2 = yúdàn | bpmf2 = ㄩˊ ㄉㄢˋ | y2 = yù dáan | j2 = jyu4 daan2 | mi2 = {{IPA|cmn|ŷ tǎn|}} | ci2 = {{IPAc-yue|j|yu|4|.|d|aan|2}} | j = jyu4 jyun2 }} {{Cuisine of China}} '''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.<ref>{{Cite book|url=https://books.google.com/books?id=dZIUCT2GdLwC&dq=difference+between+fish+ball+and+fish+cake&pg=PA194|title=Commodity Classifications Under the Harmonized System|date=1990|publisher=Department of the Treasury, U.S. Customs Service|pages=194|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=akYLOTMdCSEC&dq=difference+between+fish+ball+and+fish+cake&pg=PA166|title=IFIS Dictionary of Food Science and Technology|collaboration=International Food Information Service|date=2009-05-18|publisher=John Wiley & Sons|isbn=978-1-4051-8740-4|pages=166|language=en}}</ref>

Fish balls are popular in East and Southeast Asia,<ref>{{Cite book|last1=Ang|first1=Catharina Y. W.|url=https://books.google.com/books?id=H0hZDwAAQBAJ&dq=difference+between+fish+ball+and+fish+cake&pg=PA267|title=Asian Foods: Science and Technology|last2=Liu|first2=Keshun|last3=Huang|first3=Yao-Wen|date=1999-04-05|publisher=CRC Press|isbn=978-1-4822-7879-8|pages=267|language=en}}</ref> 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.<ref name="SSS">{{Cite book|last=Park|first=Jae W.|url=https://books.google.com/books?id=yWZmAQAAQBAJ&dq=difference+between+fish+ball+and+fish+cake&pg=PA286|title=Surimi and Surimi Seafood|date=2013-11-12|publisher=CRC Press|isbn=978-1-4398-9857-4|edition=3|language=en}}</ref>{{Rp|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. {{TOC limit|4}}

== Production == There are two variants of fish balls, differing in textures, production method, and primary regions of production.

=== Asia === While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be firmer, darker, and have a fishier taste and stronger aroma than their Malay and Singaporean counterparts.<ref>{{Cite book|last=Park|first=Jae W.|url=https://books.google.com/books?id=KkduBwAAQBAJ&dq=difference+between+fish+ball+and+fish+cake&pg=PA388|title=Surimi and Surimi Seafood|date=2005-03-29|publisher=CRC Press|isbn=978-1-4200-2804-1|edition=2|pages=388|language=en}}</ref> Taiwanese fish balls have more bounce and more air incorporated to allow for soaking up soups or sauces.<ref>{{Cite web|author=Maggie Hiufu Wong|title=40 of the best Taiwanese foods and drinks|date=24 July 2015 |url=https://www.cnn.com/travel/article/40-taiwan-food/index.html|access-date=2021-09-18|publisher=CNN|language=en}}</ref>

Typically fish are shredded, coarsely ground, or pounded, then undergo prolonged mixing with added salt and crushed ice until a smooth texture is attained. Other ingredients are added, such as sugar, monosodium glutamate, transglutaminase, or starches, and then water is added to ensure the ball has a "soft, springy texture." This technique, similar to the process of making surimi, uncoils and stretches previously wound and tangled protein strands in the fish, which produces food with a firm "bouncy" texture. In Taiwan, the term "Q" is used to describe this ideal bouncy texture.<ref>{{Cite book|last=Erway|first=Cathy|title=The Food of Taiwan|publisher=Houghton Miller Harcourt|year=2015|isbn=9780544303010|location=New York|pages=203–204}}</ref>

In commercial production, the balls are shaped by an extruding machine, and set in water between 30 and 45 C. before boiling, cooling, then packaging.<ref name="SSS" />{{Rp|287, 291}} The setting time is an important part of manufacture because in addition to giving the balls a translucent appearance, the shape will be maintained after packaging. They can be sold uncooked (after setting), boiled, or fried (after being boiled).<ref name="SSS" />{{Rp|291–293}}

The variety of fish used in surimi can affect commercial fish ball production, due to the difference in thermal stability between tropical fish and cold-water fish.<ref name="SSS" />{{Rp|290}} Economically, fish ball production adds value to lower-priced fish.<ref>{{Cite book|last=al|first=Silvestre, G. et|url=https://books.google.com/books?id=JzW4DQAAQBAJ&dq=fish+ball&pg=PA860|title=Assessment, management and future directions for coastal fisheries in Asian countries|date=2003-12-08|publisher=WorldFish|isbn=978-983-2346-22-7|pages=860|language=en}}</ref>

=== Europe === Scandinavian fish balls are made of completely pureed fish, milk, and potato flour (or potato starch), and they are shaped without additional processing, which produces a softer texture. This type of fish ball usually comes in metal cans or transparent plastic containers containing stock or brine and also requires a setting period prior to canning.<ref name="Meth Can" />

=== Shelf life === Fish balls are perishable, and have a different shelf life based on the amount of processing and the inclusion of additives. Uncooked fish balls have a shelf life of 4 to 5 days when stored at 5&nbsp;°C.<ref>{{Cite journal|last1=Kok|first1=Tiong N.|last2=Park|first2=Jae W.|date=2007|title=Extending the Shelf Life of Set Fish Ball|url=https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-4557.2007.00103.x|journal=Journal of Food Quality|volume=30|pages=1–27|doi=10.1111/j.1745-4557.2007.00103.x|issn=1745-4557|url-access=subscription}}</ref> A fried, marinated fish ball can last up to 135 days at ±4&nbsp;°C.<ref>{{Cite journal|last1=Kaba|first1=N|last2=Corapci|first2=B|last3=Eryasar|first3=K|last4=Yücel|first4=S|last5=Yesilayer|first5=N|date=2014|title=Determination of Shelf Life of Fish Ball Marinated after frying Process|journal=Italian Journal of Food Science|volume=26|issue=2|pages=162–168}}</ref>

=== Mislabeling issues === While fish balls can contain other seafood or meat products (such as squid, cuttlefish, or shrimp balls), studies conducted on processed seafood have revealed significant amounts of mislabeling. A 2017 study in Italy and Spain detected mollusks used in surimi products, which is a concern for shellfish allergies.<ref>{{Cite book|last1=Hellberg|first1=Rosalee S.|url=https://books.google.com/books?id=dZThDwAAQBAJ&dq=difference+between+fish+ball+and+fish+cake&pg=PA115|title=Food Fraud: A Global Threat with Public Health and Economic Consequences|last2=Everstine|first2=Karen|last3=Sklare|first3=Steven A.|date=2020-11-30|publisher=Academic Press|isbn=978-0-12-817243-8|pages=115|language=en}}</ref> A 2013–2016 study in the Philippines that identified the genetic code of a variety of fish balls concluded that large, well-established companies generally adhered to labelling standards, but unknown, small producers typically supplying street hawkers revealed seafood balls that contained pork or chicken.<ref>{{Cite web|last1=Sarmiento|first1=Katreena|last2=Santos|first2=Mudjekeewis Dalisay|last3=Ventolero|first3=Minerva Fatimae|last4=Pereda|first4=Jacqueline Marjorie R.|date=May 2018|title=Not fish in fish balls: fraud in some processed seafood products detected by using DNA barcoding|url=https://www.researchgate.net/publication/326260980|access-date=2021-09-18|website=ResearchGate|language=en}}</ref> A 2019 study by the National University of Singapore showed a 7.8% mislabeling rate for single-type seafood products, and 38.5% mislabeling for products containing multiple meat sources. The study also identified seafood balls containing pig DNA, although none of the samples were labeled as a halal or kosher food, which would pose a significant concern for the country's Muslim population.<ref>{{Cite web|title=Pig DNA found in cuttlefish and prawn balls: NUS researchers|url=https://www.todayonline.com/singapore/pig-dna-found-cuttlefish-and-prawn-balls-nus-researchers|access-date=2021-09-18|website=TODAYonline}}</ref>

== Regional variations == === East Asia === ==== Mainland China ==== Fish balls have a long history in China, and the introduction of fish balls throughout Asia is often attributed to Chinese immigrants. Fish balls can also contain a wide array of seafood and other meats such as beef or pork.<ref name="SSS" />{{Rp|288}}

In Hubei, fish balls are made from freshwater fish surimi. A Fuzhou variety ({{lang|zh|福州鱼丸}}) is made from fish with a minced pork filling.<ref>{{Cite journal|date=December 2019|title=Fujian Snacks.|id={{EBSCOhost|139982840}}|journal=China Today|volume=68|issue=12|pages=61|via=EBSCO}}</ref><ref name="SSS" />{{Rp|289}} The variation from Fuqing is much larger. Shark is also used; about 50% of shark caught in China is used for fish ball production with a small amount used for export.<ref>{{Cite book|last=Vannuccini|first=Stefania|title=Shark utilization, marketing, and trade|url=https://archive.org/details/bub_gb_sYn9Jr5HDOEC|date=1999|publisher=Food and Agriculture Organization of the United Nations|others=Food and Agriculture Organization of the United Nations|isbn=92-5-104361-2|location=Rome|pages=[https://archive.org/details/bub_gb_sYn9Jr5HDOEC/page/n87 80]|oclc=43695354}}</ref>

Tengxin Foods (Fujian) is one of China's largest fish ball factories, with a 30% market share.<ref name="SSS" />{{Rp|289}}

==== Hong Kong and Macau ==== thumb|Fish balls from a local fish ball store at Cheung Chau, Hong Kong

Fish balls ({{lang|zh|魚蛋}}) are one of Hong Kong's most popular and representative "street foods",<ref name="That_Spicy_Chick">{{cite web |title=HONG KONG CURRY FISH BALLS |date=4 October 2021 |url=https://thatspicychick.com/hong-kong-curry-fish-balls/ |publisher=That Spicy Chick |accessdate=2022-12-25 |archive-url=https://web.archive.org/web/20220125115910/https://thatspicychick.com/hong-kong-curry-fish-balls/ |archive-date=2022-01-25 |url-status=live}}</ref> eaten plain or cooked in a curry sauce.<ref>{{Cite web|date=2019-01-29|title=Where to go to eat Hong Kong's best fish balls|url=https://www.scmp.com/magazines/style/travel-food/article/2183925/where-go-eat-hong-kongs-best-fish-balls|access-date=2021-09-18|website=South China Morning Post|language=en}}</ref><ref name="HK street">{{Cite web|date=2020-09-05|title=The humble fishball: the iconic street food that is Hong Kong|url=https://www.scmp.com/news/hong-kong/society/article/3100227/iconic-snack-hong-kong-humble-fishball-mirrors-citys-highs|access-date=2021-09-18|website=South China Morning Post|language=en}}</ref> Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient in hot pot.

Flathead mullet ({{zh|t=九棍魚/烏仔魚|labels=no}}) and daggertooth pike conger ({{zh|t=門鱔|labels=no}}) are common fish varieties used for fish balls. Originally they were likely made by mixing and frying the remaining materials of Chaozhou fish ball ({{lang|zh|潮州白魚丸}}) or stale fish, although more recently they are mainly imported by wholesalers and the texture is more consistent.<ref>《50經典小吃》刊於2003/01/10《飲食男女》</ref>

[[File:Kam Wing Tai Fishballs.jpg|thumb|Cheung Chau fishballs outside the street food stall Kam Wing Tai]]

There are three kinds of fish balls ({{zh|t=魚蛋|labels=no}}, literally "fish eggs"), sold in Hong Kong and Macau. They are yellow, white, and golden. Yellow fish balls are most commonly sold as street food. White fish balls are larger in size and made with white fish, such as Spanish mackerel, with an elastic (bouncy) and fluffy texture and a strong taste of fish. This kind is usually served to complement noodles at Cháozhōu-style noodle restaurants,<ref>Man, Joyce [http://www.cnngo.com/hong-kong/eat/tse-kee-fish-balls-831604 "Aberdeen's best fish ball shop to close"] {{Webarchive|url=https://web.archive.org/web/20120229000121/http://www.cnngo.com/hong-kong/eat/tse-kee-fish-balls-831604 |date=29 February 2012}} ''CNN Go''. 24 February 2012. Retrieved 4 March 2012</ref> and at some ''cha chaan tengs'', which also sell beef balls ({{lang|zh|牛丸}}) and cuttlefish balls ({{zh|t=墨魚丸|labels=no}}). White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made ({{lang|zh|手打}}) by the owners using traditional techniques. Golden fish ball, also known as Cheung Chau fishball, was a snack produced in Cheung Chau.<ref>{{Cite web |title=Cheung Chau Fish Balls {{!}} Hong Kong Tourism Board |url=https://www.discoverhongkong.com/us/interactive-map/cheung-chau-fish-balls.html |access-date=2023-05-15 |website=Discover Hong Kong |language=en |archive-date=15 May 2023 |archive-url=https://web.archive.org/web/20230515093625/https://www.discoverhongkong.com/us/interactive-map/cheung-chau-fish-balls.html |url-status=dead }}</ref> Distinguishing features included size, sauce and texture. They were served with a special curry sauce, and made from fresh fish which made the texture smoother.<ref>{{Cite web |last=Sahmet |first=Lorria |date=2021-10-19 |title=6 types of fish balls you will find around Hong Kong |url=https://www.lifestyleasia.com/hk/dining/food/hong-kong-fish-balls-where-to-find/ |access-date=2023-05-16 |website=Lifestyle Asia |language=en-US}}</ref> As of 15 August 2024 the snacks are no longer produced due to the retirement of the inventor.<ref>{{Cite web |last=鄧宇詩 |first=任葆穎 |date=2024-08-04 |title=結業潮｜長洲老字號甘永泰魚蛋8.15日結業 旅發局推薦「一絕」 |url=https://www.hk01.com/%E7%A4%BE%E6%9C%83%E6%96%B0%E8%81%9E/1044478/%E7%B5%90%E6%A5%AD%E6%BD%AE-%E9%95%B7%E6%B4%B2%E8%80%81%E5%AD%97%E8%99%9F%E7%94%98%E6%B0%B8%E6%B3%B0%E9%AD%9A%E8%9B%8B8-15%E6%97%A5%E7%B5%90%E6%A5%AD-%E6%97%85%E7%99%BC%E5%B1%80%E6%8E%A8%E8%96%A6-%E4%B8%80%E7%B5%95 |access-date=2024-08-04 |website=香港01 |language=zh-HK}}</ref>

During the 1970s and 1980s, "fish ball girl" became a euphemism for underage female sex workers.<ref>{{Cite journal|last=Mac|first=Gladys|date=June 2019|title=Golden Chicken as Historicomedy: Sex Work in Hong Kong and Local Popular Culture|journal=The Quint|publisher=University College of the North|volume=11|pages=116–117|issn=1920-1028}}</ref><ref>{{Citation|last=Liao|first=Sara|title=Hong Kong Net-Bar Youth Gaming: A Labeling Perspective|date=2016|url=http://link.springer.com/10.1007/978-3-319-43820-7_7|work=Transnational Contexts of Development History, Sociality, and Society of Play|pages=193, 205|editor-last=Lee|editor-first=S. Austin|place=Cham|publisher=Springer International Publishing|language=en|doi=10.1007/978-3-319-43820-7_7|isbn=978-3-319-43819-1|access-date=2021-09-18|editor2-last=Pulos|editor2-first=Alexis|url-access=subscription}}</ref> The 2016 Mong Kok civil unrest, which escalated from the government's crackdown on unlicensed street hawkers during the Chinese New Year holidays, has been referred to by some media outlets and social media platforms as the "Fishball Revolution" ({{zh|t=魚蛋革命|labels=no}}).<ref name="HK street" />

==== Taiwan ==== Milkfish balls ({{lang|zh|虱目魚丸}}) are 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. Other fishes used include shark, lizard fish, pike eel, and marlin.<ref name="SSS" />{{Rp|298}}

Fish balls with roe ({{lang|zh|魚包蛋}}) are served at hot pot restaurants. They have a sweet and salty taste with a popping element from the roe's texture. There is also a fried golden version.

=== Southeast Asia === ==== Singapore ==== thumb|Mee pok sold in Singapore In Singapore, fish balls are also known as 鱼圆 (yú yuán) or 鱼丸 (yú wán).

Traditionally, fish balls were made from locally sourced fish such as coral fish and dorab. Production scale varies from individual hawker stalls to large corporate factories which supply the local and export markets. Due to higher labour costs and limited local fish supplies, surimi are mostly imported, and fish balls are produced at a lower cost by mixing surimi with fresh leached fish mince. Higher quality fish balls are made from wolf herring, coral fish, Spanish mackerel, and conger eel.<ref name="SSS" />{{RP|286-287}}

As of 2002, Singapore consumes approximately 10&nbsp;kg of fish balls per capita per year, possibly the country with the highest consumption of fish balls in the world.<ref name="SSS" />{{RP|286-287}} They can be served with soup and noodles like the Chiuchow style or with ''yong tau foo'' ({{lang|zh|酿豆腐}}). They can also be served with noodles called ''mee pok''.

''Bak chor mee'', a popular Singaporean dish which comes in both dry and soup versions, was listed as the top world street food by World Street Food Congress.<ref name="about.com">{{cite web |url=http://www.asiaone.com/food/singapores-bak-chor-mee-tops-world-street-food-list?amp|title=Singapore's bak chor mee tops world street food list|access-date=5 September 2017 |archive-url=https://web.archive.org/web/20170704011033/http://www.asiaone.com/food/singapores-bak-chor-mee-tops-world-street-food-list?amp |archive-date=4 July 2017 |author=Lam Min Lee|work=AsiaOne |date=7 June 2017}}</ref> In some cases, it is also fried and served on a stick. Fish balls are the second most processed fish-based product in Singapore, roughly 10% of the total produced.<ref name="SSS" />{{RP|287}}

<gallery mode="packed" heights="140"> File:Kibun fried fishballs.jpg|Japanese fried fish balls File:Fuzhou fishballs and miscellaneous (20150810183946).JPG|Fuzhou fish ball soup File:LianjiangFishball.jpg|Fuzhou fish ball soup from Lianjiang File:Fish Ball Hor Fun Rice Noodle Soup Salt-Baked Chicken Rice - Hakka Teahouse, Glen Waverley AUD9 lunch special.jpg|Hakka fish ball rice noodle soup File:HK food Chinese dicefish meat balls Nov-2013 酥炸 鯪魚球 九記 Kau Kee Restaurant.jpg|Hong Kong fish balls made from dace File:Curry Fish Balls 1A.jpg|A bowl of curry fish balls, pork rinds and radish sold in Hong Kong </gallery>

==== Indonesia ==== In Indonesia, fish balls are called ''bakso ikan'' (fish ''bakso'') and often served with tofu, vegetables, and fish ''otak-otak'' in clear broth soup as ''tahu kok''. It may be thinly sliced as additional ingredient in ''mie goreng'', ''kwetiau goreng'', ''nasi goreng'' and ''cap cai''. A similar dish is called ''pempek,'' in which surimi is shaped into logs and fried''.'' There are some dishes of fish ball soup called ''bakso kakap'' (snapper fish ball soup) from Semarang<ref>{{cite web |last1=Husna |first1=Ayu Miftakhul |title=8 Kuliner Khas Semarang Cocok Disantap Saat Hujan Tiba, Ada Mi Siang Kie hingga Bakso Kakap |url=https://travel.tribunnews.com/2018/12/04/8-kuliner-khas-semarang-cocok-disantap-saat-hujan-tiba-ada-mi-siang-kie-hingga-bakso-kakap |website=tribunnews.com |access-date=21 April 2022 |language=Indonesian}}</ref> and ''bakso ikan marlin'' (sailfish or blue marlin fish ball soup) from Pesisir Barat, Lampung.<ref>{{cite web |last1=Utami |first1=Adisty Putri |title=Gurihnya Bakso Ikan Blue Marlin di Lampung |url=https://kumparan.com/kumparanfood/gurihnya-bakso-ikan-blue-marlin-di-lampung/full |website=kumparan.com |access-date=21 April 2022 |language=Indonesian}}</ref>

==== Brunei ==== In Brunei, fish balls are called ''bebola ikan''.

==== Malaysia ==== In Malaysia, fish balls are known as 鱼丸 (yú wán in Mandarin Chinese, jyu4 jyun2 in Cantonese, or hî-oân / hîr-oân / hû-oân in Hokkien) or 鱼蛋 (yú dàn in Mandarin, jyu4 daan3 in Cantonese), and ''bebola ikan'' in Malay. Popular dishes include fish ball noodle soup.<ref>{{cite web |url=https://www.freemalaysiatoday.com/category/leisure/2020/03/07/the-real-thing-mei-kengs-teow-chew-fishball-noodles/ |title=The real thing: Mei Keng's Teow Chew Fishball Noodles |date=7 March 2020}}</ref>

==== Philippines ==== In the Philippines, there are fish balls (''pishbol'') and a similar dish called ''bola-bola'', which is the same meat paste as fish cake, but wrapped in a wonton skin.<ref>{{Cite book|url=https://books.google.com/books?id=ObUMprg5yREC&dq=fish+ball&pg=PA95|title=Report of the National Workshop on Micro-Enterprise Development in Coastal Communities in the Philippines: Sharing of Experiences and Lessons Learned : Davao City, Philippines, 7-10 March 2006|date=2007|publisher=Food and Agriculture Organization of the United Nations|isbn=978-92-5-105869-5|pages=95|language=en}}</ref> Yellowtail fusilier, corn starch and baking powder are common ingredients.<ref name="SSS" />{{Rp|288}} Fish balls and squid balls are also commonly found at street food stalls, deep fried and served as a snack food.

==== Thailand ==== In Thailand, fish balls are fried or grilled as snacks.<ref>{{Cite book|last1=Pizzali|first1=A. F. Medina|url=https://books.google.com/books?id=iec5MZP5MhcC&dq=difference+between+fish+ball+and+fish+cake&pg=PA115|title=Low-cost Fish Retailing Equipment and Facilities in Large Urban Areas of Southeast Asia|last2=Nations|first2=Food and Agriculture Organization of the United|date=2001|publisher=Food & Agriculture Org.|isbn=978-92-5-104653-1|pages=115|language=en}}</ref> In main dishes, fish balls are in Chinese style noodle soups and curry dishes such as ''Kaeng khiao wan luk chin pla,'' a green curry.<ref name="SSS" />{{RP|289}}

The most common varieties of fish used are threadfin bream, bigeye snapper, croaker, lizard fish, goatfish,<ref name="SSS" />{{Rp|290}} and ''pla krai (Chitala ornata)''.

==== Vietnam ==== In Vietnam, fish balls are typically produced in seafood processing factories, then packaged and widely distributed in the market. Many vendors sell pre-fried fish balls as a snack for students right outside school gates. Fried fish balls are usually skewered and eaten with chili sauce. Additionally, fish balls are frequently used as an ingredient when eating hot pot, which many people commonly refer to as 'viên thả lẩu' (hot pot dipping/floating balls).

<gallery mode="packed" heights="140px"> File:Tahu Pong Bakso Ikan.jpg|''Bakso ikan'' (fish balls) with tofu soup in Indonesia File:Kampar delicacy deep fried fishball.JPG|Deep-fried fish balls in a noodle soup from Kampar, Perak, Malaysia File:Fishballs (Philippines).jpg|Fried fish balls from the Philippines File:FishBallVermicelli.JPG|Fish balls with vermicelli sold in Bukit Batok, Singapore File:Kaeng kiao wan luk chin pla.jpg|Thai ''kaeng khiao wan luk chin pla'', green curry with fish balls File:Bun Rieu - Dakao Hoang.jpg|Vietnamese ''bún riêu'' </gallery>

=== Europe ===

==== Northern Europe ==== Known as ''Fiskbullar'' in Sweden and ''fiskeboller'' in Norway and Denmark, Nordic fish balls are white and without breading.

* In Norway, fish balls ({{lang|nb|fiskeboller}}<ref name="Fish Prod">{{Cite book|url=https://books.google.com/books?id=HhxT9V5CQM4C&dq=difference+between+fish+ball+and+fish+cake&pg=PA74|title=Multilingual Dictionary of Fish and Fish Products|collaboration=OECD|date=2009-09-24|publisher=John Wiley & Sons|isbn=978-1-4443-1942-2|pages=74|language=fr}}</ref>) are made using wheat and potato flour, milk, fish broth, salt and seasonings. When canned, they are packed in fish broth. Haddock is commonly used.<ref name="Meth Can">{{Cite book|last=Jarvis|first=Norman D.|url=https://books.google.com/books?id=hqz_uFq8iYkC&dq=difference+between+fish+ball+and+fish+cake&pg=PA292|title=Principles and Methods in the Canning of Fishery Products|date=1943|publisher=U.S. Government Printing Office|pages=291–292|language=en}}</ref> They are commonly served with potatoes, carrots, cauliflower or broccoli in a white sauce. The sauce is often made with the stock from the container, sometimes with mild Madras curry seasoning as a condiment, or mixed to create curry sauce. Adding ketchup to the sauce is commonplace among children. Tiny fish balls called ''suppeboller'' (literally "soup balls") are also common in fish soup. ''Sideboller'' is made from coal-fish.<ref name="Fish Prod" /> * In Sweden, {{lang|sv|fiskbullar}} are normally served with mashed potatoes or rice, boiled green peas and dill, caviar or seafood sauces. * Iceland has two varieties; {{lang|is|Fiskbollur}} {{IPA|is|ˈfɪskˌpɔllʏr̥|}}<!-- not with tl, apparently --> is very similar to those of Norway and Sweden,<ref>{{cite web |url= https://smartrestro.com/food/nordic-icelandic-fish-balls |title= Icelandic Fish Balls |author= <!--Staff writer(s); no by-line.--> |publisher= smartrestro.com |access-date= 22 February 2026 |url-status=live |archive-url= https://web.archive.org/web/20260222113505/https://smartrestro.com/food/nordic-icelandic-fish-balls |archive-date= 22 February 2026 }}</ref> whereas {{lang|is|Fiskibollur}} {{IPA|is|ˈfɪscɪˌpɔllʏr̥|}} are fried brown in a pan.<ref>{{Cite web|url=https://www.heimkaup.is/grimur-kokkur-fiskibollur-1-kg|title=Grímur Kokkur Fiskibollur 1&nbsp;kg|date=22 September 2020|language=is|access-date=2021-04-17|archive-date=17 April 2021|archive-url=https://web.archive.org/web/20210417163451/https://www.heimkaup.is/grimur-kokkur-fiskibollur-1-kg|url-status=dead}}</ref> Both varieties are served with boiled potatoes, carrots, lettuce, and either bechamel or Madras curry sauce. * In the Faroe Islands, fish balls are called ''knettir'' and are made with groundfish and mutton fat.

==== Germany ==== German fish balls, known locally as {{lang|de|fischklößchen}}, rely heavily on herbs and herb sauces.

Gefilte fish, typical of Ashkenazi Jewish cuisine, has origins in 14th century non-Jewish Germanic cookery. Originally a stuffed fish dish, it suited the dietary cultural needs for Jewish celebrations, being an acceptable form of meat as well as already deboned which adheres to the restriction on picking through bones on the Sabbath. Jewish communities have their own versions based on local ingredients, such as the addition of sugar in Poland, black pepper in Lithuania, and cooking it in a tomato sauce in Libya.<ref>{{Cite web|date=2013-03-18|title=Beyond Gefilte Fish|url=https://www.tabletmag.com/sections/food/articles/beyond-gefilte-fish|access-date=2021-09-18|website=Tablet Magazine|language=en}}</ref>

==== England ==== A classic English variant (as well as in the US) uses cooked mashed potato and egg as a binder, and is pan fried. Cod is a popular fish for this style.<ref>{{Cite book|last=Escoffier|first=Auguste|url=https://books.google.com/books?id=KCbkcXHj7qoC&dq=difference+between+fish+ball+and+fish+cake&pg=PA351|title=A Guide to Modern Cookery|date=2013-06-06|publisher=Cambridge University Press|isbn=978-1-108-06350-0|pages=351|language=en}}</ref> "The Lone Fish-ball" was published in 1855 by George Martin Lane referencing this type of fish ball popular in New England.<ref>{{Cite web|last=V|first=Primus|date=2009-05-01|title=Song for Hard Times|url=https://www.harvardmagazine.com/2009/05/song-hard-times|access-date=2021-09-18|website=Harvard Magazine|language=en}}</ref>

==== Italy ==== Italian fish balls, known locally as {{lang|it|polpette di pesce}}, are fried with Parmesan cheese and breadcrumbs, and usually served with a tomato sauce. They can be found both as rounded balls and as patties.

<gallery mode="packed" heights="140px"> File:Fiskbullar2.jpg|Fiskbullar atop rotini pasta File:Fishballs.JPG|Jewish fish balls in tomato sauce File:Fischkloesschen-01.jpg|German ''fischklößchen'' File:Fishballs with crab and corguette (6340237273).jpg|Italian fish balls with crab and zucchini File:Quinoa crab fishballs (23222646225).jpg|Italian crab fish balls with quinoa File:Gefilte fish balls for Rosh Hashanah.jpg|Jewish gefilte fish balls served during Rosh Hashanah </gallery>

=== West Africa === Fish balls are known as ''boulettes de poisson'' in Francophone African countries, and are commonly eaten in a tomato-based stew known as 'tchou' or 'chu' a Senegalese dish mainly known in Mauritania, Mali and The Gambia.<ref>{{Cite web |title=Thiou Boulettes de Poisson du Sénégal - Recette par 196 flavors |url=https://chefsimon.com/gourmets/196-flavors/recettes/thiou-boulettes-de-poisson |access-date=2024-06-26 |website=Chef Simon, le plaisir de cuisiner. Cuisine, cours, techniques, partage de recettes, photos, vidéos. |language=fr}}</ref> ''Huntu'' is a fish ball dish from Sierra Leone that incorporates ginger.<ref>{{cite web |last1=Bradford |first1=Maria |title=Fish Huntu |url=https://www.olivemagazine.com/recipes/fish-and-seafood/fish-huntu/ |website=Olive |access-date=24 April 2024}}</ref>

==See also== {{portal|Asia|Europe|Africa|Food}} * Fishcake * Jiaozi * Quenelle * Oden * Meatball

==References== {{reflist|30em}}

==External links== *{{commons category-inline|Fish balls}} {{Street food}} {{Fujian cuisine}} {{Cantonese cuisine}} {{Hong Kong cuisine}} {{Singaporean cuisine}} {{Chaozhou cuisine}} {{Taiwanese cuisine}} {{African cuisine}}

{{DEFAULTSORT:Fish Ball}} Category:Fish dishes Category:Fujian cuisine Category:Hong Kong cuisine Category:Icelandic cuisine Category:Indonesian cuisine Category:Malaysian fish dishes Category:Mauritian cuisine Category:Meatballs Category:Norwegian cuisine Category:Philippine snack food Category:Singaporean fish dishes Category:Seafood dishes Category:Street food Category:Deep fried foods of the Philippines Category:Street food in the Philippines Category:Surimi Category:Swedish cuisine Category:Taiwanese cuisine Category:Thai cuisine Category:Teochew cuisine Category:Deep fried foods Category:Senegalese cuisine Category:West African cuisine