At the table
Lift a fish ball with a spoon and cut it open so the filling can cool before eating.
The center and broth may be hot. This version contains fish, pork and shrimp, with soy and sesame seasonings.
The filling can include pork, shrimp and shiitake; fish species varies. Stock can be used in the filling and for serving.
The springy fish exterior and savory filling can be shared with broth on the side; cut the round ball into small pieces and let it cool first.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The filling can include pork, shrimp and shiitake; fish species varies. Stock can be used in the filling and for serving.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Springy exterior.
- How it’s made
- Wrap filling in fish-and-starch paste and poach.
The filling can include pork, shrimp and shiitake; fish species varies. Stock can be used in the filling and for serving.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Fujian.
Ask if they have it first
请问你们有福州包心鱼丸吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fish balls at the Fuzhou family banquet
This account describes a tradition or story, rather than an established historical fact.
In Fuzhou, fish balls often appear at traditional family banquets; a local saying sums up their place at the table: “No fish balls, no banquet.” In the stuffed version, fish paste wraps a savory filling before the balls are served in broth. Pork, shrimp or shiitake may go inside, while the fish used for the paste varies. The filled center and springy fish exterior make this a familiar feast food in Fuzhou.