Generally, middle and low-grade fish with delicious meat are selected for fish balls, and shad, grass carp (shad), tilapia (Africa _), red-eyed fish, silver carp, osmanthus fish, perch and Thai shad are preferred.

The fish balls made from these fish are all delicious. Except bonito, osmanthus fish and perch, most of them are fish with many small bone spurs. However, after these small bone spurs are made into fish balls, they have been chopped and dissolved into fish balls, which does not affect the taste and eating at all.

To make fish balls, generally choose fish with prickly meat and light meat. Grass carp is an ideal choice. Grass and fish are thicker and richer. Small thorns are better. The meat is tender and elastic, and the fish balls made are delicate and white.

Matters needing attention in making fish balls

1, fresh marine fish is used to make fish balls, which only needs simple seasoning to highlight the delicacy of marine fish.

2. You need to use fresh fish to make fish balls.

3. Fish balls can be made of only fish. Fish balls with a little flower meat are more delicious and more elastic in taste.

4. Fish should be delicate and elastic. When filling, add water in stages and little by little to make the filling fully absorb water. The fish stuffing should be fully beaten or scattered, which will make the fish balls more elastic.

5. When filling, adding proper amount of starch, egg white and oil can make teeth smooth and elastic.