The difference between fish eggs and fish balls

Fish balls and fish balls are quite similar. The name fish balls mainly appears in Hong Kong, Macao and Taiwan, especially Hong Kong. A lot of fish balls are eaten every year. Fish balls are also a popular delicacy in Taiwan, such as crab and fish balls, cod and cheese balls, etc. Fish balls, also known as fish wrapped in meat, are quite popular in southern China, especially in coastal areas. For people in the north, they are most commonly used for fun.

The difference between fish eggs and fish balls

Fish balls can be roughly divided into two categories. 1. The first category is Hong Kong’s famous street food, which began with mobile hawkers in the 1950s. These fish balls are fried in oil and have a golden exterior. They are made from cheaper shark meat and are usually sold in batches on bamboo sticks. At snack stalls, each skewer costs between HK$5 and HK$7 or HK$1 per piece, depending on the location of the stall. Some snack stalls specialize in selling fish balls, similar to hot dog stalls in the West. It is often eaten with chili sauce or sweet sauce.

Fish balls are very common in Hong Kong. According to a 2002 statistic, Hong Kong people eat 55 tonnes of fish balls every day, which is about 3.75 million fish balls. This is equivalent to more than 1.3 billion fish balls per year, with each Hong Kong citizen eating an average of 196 fish balls per year. Taiwanese fish balls are one of the varieties that have become popular in mainland China in recent years. Among them, the stuffed fish balls are the best-selling, such as crab roe fish balls, cod fish balls with cheese, and other products.

Fish balls, also known as "fish wrapped in meat", are made by chopped eel, shark or freshwater fish, adding sweet potato flour (starch) and mixing evenly, and then wrapping with lean pork or shrimp. It is a kind of coastal snack with special flavor. Fish balls are a traditional specialty that is often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, and Fuzhou, Jiangxi, and belong to Cantonese or Fujian cuisine. It is also called "water balls" and was called "boiled fish balls" in ancient times. Because it tastes delicious and you never get tired of eating it, it can be used as an ingredient in snacks or made into soup. It is an indispensable seafood delicacy for people living along the coast.