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Fish ball

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Fish ball
Processed seafood, including (from left) fish balls, squid balls, prawn balls and crab sticks
Traditional ChineseNgư hoàn
Simplified ChineseNgư hoàn
Literal meaningfish ball
Alternative Chinese name
Traditional ChineseNgư đản or ngư đán
Simplified ChineseNgư đản or ngư đán
Literal meaningfish egg

Fish ballsare the balls made fromfish pastewhich are thenboiledordeep-fried.Similar in composition tofishcake,fish balls are often made from fish mince orsurimi,salt, and a culinarybindersuch as tapioca flour, corn, or potato starch.[1][2]

Fish balls are popular in East and SoutheastAsia,[3]Europe (especially Northern Europe), and some coastal countries ofWest 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.

Production

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

Asia

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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 more firm, darker, and have more fishy taste and aroma than their Malay and Singaporean counterparts.[5]Taiwanese fish balls have more bounce and more air incorporated to allow for soaking up soups or sauces.[6]

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.[7]

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.[4]: 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).[4]: 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.[4]: 290 Economically, fish ball production adds value to lower-priced fish.[8]

Europe

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Scandinavianfish 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.[9]

Shelf life

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Fish balls are perishable, and have a differentshelf lifebased 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 °C.[10]A fried, marinated fish ball can last up to 135 days at ±4 °C.[11]

Mislabeling issues

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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.[12]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 pig or chicken meat.[13]A 2019 study by theNational University of Singaporeshowed 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 ahalalorkosher food,which would pose a significant concern for the country's Muslim population.[14]

Regional variations

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Greater China

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Mainland China

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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.[4]: 288 

InHubei,fish balls are made from freshwater fish surimi. AFuzhouvariety (Phúc châu ngư hoàn) is made from fish with a minced pork filling.[15][4]: 289 The variation fromFuqingis 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.[16]

Tengxin Foods (Fujian) is one of China's largest fish ball factories, with a 30% market share.[4]: 289 

Hong Kong and Macau

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Fish balls are one of Hong Kong's most popular and representative "street foods",[17]eaten plain or cooked in a curry sauce.[18][19]Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient inhot pot.

Flathead mullet(Cửu côn ngư / ô tử ngư) anddaggertooth pike conger(Môn thiện) are common fish varieties used for fish balls. Originally they were likely made by mixing and frying the remaining materials of Chaozhou fish ball (Triều châu bạch ngư hoàn) or stale fish, although more recently they are mainly imported by wholesalers and the texture is more consistent.[20]

Fish balls from a local fish ball store at Cheung Chau, Hong Kong

There are three kinds of fish balls, known asNgư đản(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 complementnoodlesatCháozhōu-stylenoodlerestaurants,[21]and at somecha chaan tengs,which also sellbeef balls(Ngưu hoàn) andcuttlefishballs (Mặc ngư hoàn). White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made (Thủ đả) by the owners using traditional techniques. Golden fish ball is a snack inCheung Chau.Distinguishing features include size, sauce and texture. They can be fist-sized and are served with a special curry sauce, and they are mainly made from fresh fish which makes the texture smoother.

During the 1970s and 1980s, "fish ball girl"became a euphemism for underage female sex workers.[22][23]The2016 Mong Kok civil unrest,which escalated from the government's crackdown on unlicensedstreet hawkersduring theChinese New Yearholidays, has been referred to by some media outlets and social media platforms as the "Fishball Revolution" (Ngư đản cách mệnh).[19]

Taiwan

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Milkfish balls (Sắt mục ngư hoàn) are frequently found in Taiwan. The natural texture and aroma of themilkfishgive 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,andmarlin.[4]: 298 

Fish balls with roe (Ngư bao đản) 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

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Singapore

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Mee pok sold in Singapore

In Singapore, fish balls are also known as known as ngư viên (yú yuán) or ngư hoàn (yú wán).

Traditionally, fish balls were made from locally sourced fish such ascoral fishanddorab.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 fromwolf herring,coral fish,Spanish mackerel,andconger eel.[4]: 286–287 

As of 2002, Singapore consumes approximately 10 kg of fish balls per capita per year, possibly the country with the highest consumption of fish balls in the world.[4]: 286–287 They can be served with soup and noodles like theChiuchowstyle or withyong tau foo(Nhưỡng đậu hủ). They can also be served with noodles calledmee 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.[24]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.[4]: 287 

Indonesia

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InIndonesia,fish balls are calledbakso ikan(fishbakso) and often served with tofu, vegetables, and fishotak-otakin clear broth soup astahu kok.It may be thinly sliced as additional ingredient inmie goreng,kwetiau goreng,nasi gorengandcap cai.A similar dish is calledpempek,in which surimi is shaped into logs and fried.There are some dishes of fish ball soup calledbakso kakap(snapper fish ball soup) fromSemarang[25]andbakso ikan marlin(sailfish or blue marlin fish ball soup) fromPesisir Barat,Lampung.[26]

Brunei

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In Brunei, fish balls are calledbebola ikan.

Malaysia

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In Malaysia, fish balls are known as ngư hoàn (yú wán inMandarin Chinese,jyu4 jyun2 inCantonese,or hî-oân / hîr-oân / hû-oân inHokkien) or ngư đản (yú dàn in Mandarin, jyu4 daan3 in Cantonese), andbebola ikaninMalay.Popular dishes include fish ball noodle soup.[27]

Philippines

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In the Philippines, there are fish balls (pishbol) and a similar dish calledbola-bola,which is the same meat paste as fish cake, but wrapped in awontonskin.[28]Yellowtail fusilier,corn starch and baking powder are common ingredients.[4]: 288 

Thailand

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In Thailand, fish balls are fried or grilled as snacks.[29]In main dishes, fish balls are in Chinese style noodle soups andcurrydishes such asKaeng khiao wan luk chin pla,agreen curry.[4]: 289 

The most common varieties of fish used arethreadfin bream,bigeye snapper,croaker,lizard fish,goatfish,[4]: 290 andpla krai (Chitala ornata).

Europe

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Northern Europe

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Known asFiskbullarinSwedenandfiskebollerinNorwayandDenmark,Nordic fish balls are white and without breading.

  • InNorway,fish balls (fiskeboller[30]) 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.[9]They are commonly served with potatoes, carrots and/or cauliflower or broccoli in awhite sauce.The sauce is often made with the stock from the container, sometimes with mildMadras curryseasoning as a condiment, or mixed to create curry sauce. Addingketchupto the sauce is commonplace among children. Tiny fish balls calledsuppeboller(literally "soup balls" ) are also common infish soup.Sidebolleris made fromcoal-fish.[30]
  • In Sweden,fiskbullarare normally served with mashed potatoes or rice, boiled green peas and dill,caviaror seafood sauces.
  • InIcelandhas two varieties;Fiskbollur[ˈfɪskˌpɔllʏr̥]is very similar to those of Norway and Sweden,[31]whereasFiskibollur[ˈfɪscɪˌpɔllʏr̥]are fried brown in a pan.[32]Both varieties are served with boiled potatoes, carrots, lettuce, and either bechamel or Madras curry sauce.
  • In theFaroe Islands,fish balls are calledknettirand are made with groundfish and mutton fat.

Germany

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German fish balls, known locally asfischklößchen,rely heavily on herbs and herb sauces.

Gefilte fish,typical ofAshkenazi 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 theSabbath.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.[33]

England

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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.[34]"The Lone Fish-ball" was published in 1855 byGeorge Martin Lanereferencing this type of fish ball popular in New England.[35]

Italy

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Italian fish balls, known locally aspolpette di pesce,are fried withParmesancheese and breadcrumbs, and usually served with a tomato sauce. They can be found both as rounded balls and as patties.

West Africa

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Fish balls are known asboulettes de poissoninFrancophone Africancountries, and are commonly eaten in a tomato-based stew known as 'tchou' or 'chu' aSenegalesedish mainly known inMauritania,MaliandThe Gambia.[36]Huntuis a fish ball dish fromSierra Leonethat incorporatesginger.[37]

See also

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References

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  1. ^Commodity Classifications Under the Harmonized System.Department of the Treasury, U.S. Customs Service. 1990. p. 194.
  2. ^IFIS Dictionary of Food Science and Technology.John Wiley & Sons. 18 May 2009. p. 166.ISBN978-1-4051-8740-4.
  3. ^Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (5 April 1999).Asian Foods: Science and Technology.CRC Press. p. 267.ISBN978-1-4822-7879-8.
  4. ^abcdefghijklmnPark, Jae W. (12 November 2013).Surimi and Surimi Seafood(3 ed.). CRC Press.ISBN978-1-4398-9857-4.
  5. ^Park, Jae W. (29 March 2005).Surimi and Surimi Seafood(2 ed.). CRC Press. p. 388.ISBN978-1-4200-2804-1.
  6. ^Maggie Hiufu Wong (24 July 2015)."40 of the best Taiwanese foods and drinks".CNN.Retrieved18 September2021.
  7. ^Erway, Cathy (2015).The Food of Taiwan.New York: Houghton Miller Harcourt. pp. 203–204.ISBN9780544303010.
  8. ^al, Silvestre, G. et (8 December 2003).Assessment, management and future directions for coastal fisheries in Asian countries.WorldFish. p. 860.ISBN978-983-2346-22-7.{{cite book}}:CS1 maint: multiple names: authors list (link)
  9. ^abJarvis, Norman D. (1943).Principles and Methods in the Canning of Fishery Products.U.S. Government Printing Office. pp. 291–292.
  10. ^Kok, Tiong N.; Park, Jae W. (2007)."Extending the Shelf Life of Set Fish Ball".Journal of Food Quality.30:1–27.doi:10.1111/j.1745-4557.2007.00103.x.ISSN1745-4557.
  11. ^Kaba, N; Corapci, B; Eryasar, K; Yücel, S; Yesilayer, N (2014). "Determination of Shelf Life of Fish Ball Marinated after frying Process".Italian Journal of Food Science.26(2): 162–168.
  12. ^Hellberg, Rosalee S.; Everstine, Karen; Sklare, Steven A. (30 November 2020).Food Fraud: A Global Threat with Public Health and Economic Consequences.Academic Press. p. 115.ISBN978-0-12-817243-8.
  13. ^Sarmiento, Katreena; Santos, Mudjekeewis Dalisay; Ventolero, Minerva Fatimae; Pereda, Jacqueline Marjorie R. (May 2018)."Not fish in fish balls: fraud in some processed seafood products detected by using DNA barcoding".ResearchGate.Retrieved18 September2021.
  14. ^"Pig DNA found in cuttlefish and prawn balls: NUS researchers".TODAYonline.Retrieved18 September2021.
  15. ^"Fujian Snacks".China Today.68(12): 61. December 2019 – via EBSCO.
  16. ^Vannuccini, Stefania (1999).Shark utilization, marketing, and trade.Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations. p. 80.ISBN92-5-104361-2.OCLC43695354.
  17. ^"HONG KONG CURRY FISH BALLS".That Spicy Chick. 4 October 2021.Archivedfrom the original on 25 January 2022.Retrieved25 December2022.
  18. ^"Where to go to eat Hong Kong's best fish balls".South China Morning Post.29 January 2019.Retrieved18 September2021.
  19. ^ab"The humble fishball: the iconic street food that is Hong Kong".South China Morning Post.5 September 2020.Retrieved18 September2021.
  20. ^《50 kinh điển tiểu cật 》 khan ô 2003/01/10《 ẩm thực nam nữ 》
  21. ^Man, Joyce"Aberdeen's best fish ball shop to close"Archived29 February 2012 at theWayback MachineCNN Go.24 February 2012. Retrieved 4 March 2012
  22. ^Mac, Gladys (June 2019). "Golden Chicken as Historicomedy: Sex Work in Hong Kong and Local Popular Culture".The Quint.11.University College of the North:116–117.ISSN1920-1028.
  23. ^Liao, Sara (2016), Lee, S. Austin; Pulos, Alexis (eds.),"Hong Kong Net-Bar Youth Gaming: A Labeling Perspective",Transnational Contexts of Development History, Sociality, and Society of Play,Cham: Springer International Publishing, pp. 193, 205,doi:10.1007/978-3-319-43820-7_7,ISBN978-3-319-43819-1,retrieved18 September2021
  24. ^Lam Min Lee (7 June 2017)."Singapore's bak chor mee tops world street food list".Archived fromthe originalon 4 July 2017.Retrieved5 September2017.
  25. ^Husna, Ayu Miftakhul."8 Kuliner Khas Semarang Cocok Disantap Saat Hujan Tiba, Ada Mi Siang Kie hingga Bakso Kakap".tribunnews.com(in Indonesian).Retrieved21 April2022.
  26. ^Utami, Adisty Putri."Gurihnya Bakso Ikan Blue Marlin di Lampung".kumparan.com(in Indonesian).Retrieved21 April2022.
  27. ^"The real thing: Mei Keng's Teow Chew Fishball Noodles".7 March 2020.
  28. ^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.Food and Agriculture Organization of the United Nations. 2007. p. 95.ISBN978-92-5-105869-5.
  29. ^Pizzali, A. F. Medina; Nations, Food and Agriculture Organization of the United (2001).Low-cost Fish Retailing Equipment and Facilities in Large Urban Areas of Southeast Asia.Food & Agriculture Org. p. 115.ISBN978-92-5-104653-1.
  30. ^abMultilingual Dictionary of Fish and Fish Products(in French). John Wiley & Sons. 24 September 2009. p. 74.ISBN978-1-4443-1942-2.
  31. ^"Ora Fiskibollur 1/2 dós".Retrieved17 April2021.
  32. ^"Grímur Kokkur Fiskibollur 1 kg"(in Icelandic). 22 September 2020.Retrieved17 April2021.
  33. ^"Beyond Gefilte Fish".Tablet Magazine.18 March 2013.Retrieved18 September2021.
  34. ^Escoffier, Auguste (6 June 2013).A Guide to Modern Cookery.Cambridge University Press. p. 351.ISBN978-1-108-06350-0.
  35. ^V, Primus (1 May 2009)."Song for Hard Times".Harvard Magazine.Retrieved18 September2021.
  36. ^"Thiou Boulettes de Poisson du Sénégal - Recette par 196 flavors".Chef Simon, le plaisir de cuisiner. Cuisine, cours, techniques, partage de recettes, photos, vidéos.(in French).Retrieved26 June2024.
  37. ^Bradford, Maria."Fish Huntu".Olive.Retrieved24 April2024.
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