Fuzhou Fish Balls Make Their Way to Global Markets
In Fuzhou, some fish, such as Spanish mackerel, eel, and shark, may not be suitable for traditional cooking methods, but they are perfect for making fish balls.
[Flavors of the Mountains and Seas]
Fuzhou fish balls are made by finely mincing eel, shark, Spanish mackerel, or freshwater fish, blending it with sweet potato flour, and then stuffing it with lean pork or shrimp.Known as “Fu Balls,” these round delicaciesare brimming with the distinctive flavors of Fuzhou.Every fish ballcarries the essence of the sea and the comforting touch of craftsmanship.It is not only a cherished dish on Fuzhou dining tables but also evokes a deep sense of nostalgia for those far from home.
[From Fuzhou to the World]
Though small in size, fish balls have made a big name for themselves in the culinary world. They arenot only popular within China but have alsogained affection from many international fans. Today, Fuzhou fish balls are exported to over 20 countries and regions across all five continents.
In 2022, the Fuzhou Fish Ball Museum, together with its affiliated exhibition halls in Shanghai, New York, and Philadelphia, officially opened, offering a key platform for overseas Chinese and international visitors to explore Fuzhou fish ball culture. These fish balls are not only a symbol of Fuzhou’s culinary culture but also carry a sense of good fortune, crossing mountains and seas to spread their flavors around the world.