Fish ball (often abbreviated as fish ball in restaurants) is a common snack in Hong Kong, which is made of fish meat, i.e. fish ball. Nowadays, fish ball is popular in Fujian, Taiwan, Hong Kong, Macau, Guangdong and Guangxi, and is a must-have ingredient in snack stores and hot pot restaurants.

Fish eggs are very common in Hong Kong. According to a 2002 statistic, Hong Kong people eat 55 metric tons of fish eggs daily, or about 3.75 million fish eggs. This equates to more than 1.3 billion fish eggs a year, with each Hong Konger eating an average of 196 fish eggs a year.

Fish eggs are famous for their selection of ingredients and production techniques. Fresh yellowtail, horse mackerel, eel and small ginseng sharks are mostly used as the main ingredients. And Shenhu water pill selection of eel, horse mackerel, Jiala fish, minnow and five-spice meat, etc., chopped and pounded, and groundnut flour together with the stirring of a thousand whacks into the shape of a round, block, fish-shaped various, tough, snow-white, soft texture, chopped up fish, add an appropriate amount of ginger, salt, monosodium glutamate, pounded into the fish mud, adjusted into the potato starch, stirred well and then extruded into a small ball into the boiling broth to cook. Its color is like porcelain, elastic, crispy and not greasy, for the common street snacks.

Hong Kong fish balls can be roughly divided into two types, one is deep-fried, so the surface is golden brown, the former is often used as a noodle ingredient, while the latter is common in Hong Kong's snack stores. Most of the fish used to make fish eggs come from cheaper fish, such as sharks and nudibranchs, etc. To reduce the cost of the ingredients, some stores will also mix them with flour. Hong Kong eateries usually offer both plain and spicy fish eggs, with plain fish eggs heated in broth and spicy fish eggs heated in curry or satay sauce, often accompanied by sweet, seafood, or chili sauces. Fish eggs are usually sold in Hong Kong snack stores on bamboo skewers or in paper cups, with the number of fish eggs per skewer or cup depending on the store. The first type is Hong Kong's famous street delicatessen, which began as a mobile hawker in the 1950s. Deep-fried in oil with a golden brown outer layer, these fish eggs are made from cheaper shark meat and are usually sold in bunches on bamboo skewers. The price per skewer at a snack bar ranges from HK$5 to HK$7 or HK$1 per egg, depending on the location of the stall. Some stalls specialize in fish eggs, similar to hot dog stalls in the West. They are often served with chili sauce or sweet sauce.

The other type is white, non-fried, larger, white, and made from more expensive fish, with a flavor and texture very different from that of street food. Most of these fish eggs are eaten with noodles in a hot soup in Chaozhou noodle stalls or cafes (also known as fish egg noodles, priced from HK$20-45). In addition, they are sold in markets and supermarkets, and Hong Kong people also use them as ingredients for side dishes. While this kind of fish eggs are most well-known to be produced in Aberdeen, there is also a kind of "Big Fish Egg" in Hong Kong, the main difference is the size; Big Fish Eggs are widely regarded as a specialty of Cheung Chau.

In Hong Kong many street fish eggs, to "curry fish eggs" is the most famous, the kind of fish eggs soaked in curry sauce cooking in Hong Kong and Macao is very common on the streets, usually in their own recipe for curry soup, slightly spicy curry with a hint of coconut flavor, skewered with a bamboo skewer a few pieces of sale, there are also used to paper cups to serve. The price per skewer/cup varies depending on the location of the food stall (about $10 to $15 per skewer/cup). These fish balls were first sold by mobile cooked food vendors on the streets of Hong Kong, but due to licensing and hygiene reasons, these hawkers pushing carts to sell cooked food have been banned and shifted to operate in cooked food markets.

Former Independent Commission Against Corruption (ICAC) commissioner, Mr. Tong Hin-ming, even represented the ICAC by offering Hong Kong fish eggs as a return gift after a gift from a senior official in mainland China, which is a clear indication of the status of fish eggs in the hearts of Hong Kong people.