Fish balls and dishes made with fish balls are common in the South East Asian countries, not only it's a delicious way to preserve fish, but also helps create new textures and tastes for cooking. Fish balls are generally made with fresh fish meat, sometimes with added starch as a bulking agent into a paste, then the seasoned and/or stuffed with minced pork, finally formed into little balls and cooked in boiling water. Yet, similar fish balls are added with cream in the Nordic Countries, in order to create a more silky texture.
Freshly made fish balls are often found in the seafood markets and specialty stores, however, many frozen and canned packed fish balls are also available.
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