Fish eggs are very common in Hong Kong. According to a statistic in 2002, Hong Kong people eat 55 metric tons every day, which is about 3.75 million fish eggs. This is equivalent to more than 65.438+03 billion fish eggs every year, and every Hong Kong person eats 654.38+096 fish eggs every year on average.
Fish eggs are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. Chop and mash it and mix it with sweet potato powder. They are round, huge, fish-shaped, tough, white and soft. Chop the fish, add appropriate amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, add potato powder, stir well, squeeze it into balls and boil it. Its color is like porcelain, elastic, crisp but not greasy, and it is a common snack in the street.
Hong Kong fish eggs can be roughly divided into two types. One is fried, so the surface is golden yellow. The former is often used as flour ingredients, while the latter is common in snack bars in Hong Kong. Most of the fish that make fish eggs come from cheaper fish, such as sharks and nine-section fish. In order to reduce the cost of materials, some stores will also mix flour. Snack bars in Hong Kong usually serve two kinds of fish eggs, the original fish eggs will be heated with clear soup, while the spicy fish eggs will be heated with curry juice or satay juice, often with sweet sauce, seafood sauce or Chili sauce. Snack bars in Hong Kong usually sell several fish eggs strung with bamboo sticks or put them in paper cups. The number of fish eggs in each string or cup depends on the store owner. The first category is the famous street cooked food in Hong Kong, starting from the mobile hawkers in the 1960s. This kind of fish egg is fried with golden yellow outer layer and made of cheaper shark meat. Generally, a few pieces are sold with bamboo sticks. The price of each string of food stalls ranges from HK$ 5 to HK$ 7 or 1 HK$, depending on the location of the food stalls. Some food stalls specialize in selling fish eggs, similar to western hot dog stalls. It is often served with Chili sauce or sweet sauce.
The other is not fried white, big and white. It is made of more expensive fish, and its taste and texture are very different from those of street cooked food. Most of these fish eggs are served in Chaozhou noodle stalls or tea restaurants with hot soup noodles (that is, fish egg noodles, the price ranges from 20 to 45 Hong Kong dollars). In addition, this kind of fish eggs are sold in markets and supermarkets, and Hong Kong people also use fish eggs as materials for edge burners. This kind of fish egg is the most famous in Aberdeen, and there is also a kind of "big fish egg" in Hong Kong, mainly in size; Large fish eggs are generally considered as a specialty of Changzhou.
Among many street fish eggs in Hong Kong, "curry fish eggs" is the most famous. Fish eggs cooked in curry sauce are very common in the streets of Hong Kong and Macao. Usually curry soup is made with their own formula. The slightly spicy curry has a faint coconut flavor. Some pieces are strung together with bamboo sticks for sale, and some are put in paper cups. Each string/cup of food stalls is uncertain, and the price depends on the location of food stalls (each string/cup is about 10 to 15 yuan). This kind of fish eggs was originally sold by mobile cooked food vendors on the streets of Hong Kong. Due to licensing and hygiene reasons, these vendors pushing carts to sell cooked food have been banned and transferred to the cooked food market.
Xianming Tang, the former Commissioner of the Independent Commission Against Corruption, presented fish eggs to Hong Kong as gifts from senior officials in Chinese mainland on behalf of ICAC, which shows the position of fish eggs in the hearts of Hong Kong people.