At present, fish and eggs are popular in Fujian, Taiwan Province, Hongkong, Macau, Guangdong and Guangxi, and are essential ingredients in snack bars and hot pot restaurants. Fish eggs in Taiwan Province Province are one of the most popular varieties in Chinese mainland in recent years, among which pericardial fish balls are the best sellers, such as crab roe and cod cheese bags.
Fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. Chopped and mashed with sweet potato powder. It is round, huge, fish-shaped, tough, white and soft. It is cooked with meat and bone soup, oily onions and lean meat. The pot has strong expansibility, is not easy to deteriorate, and is crispy at the entrance.
Classification of fish eggs:
Fish eggs can be roughly divided into two categories. The first category is the famous street cooked food in Hong Kong, starting from the mobile hawkers in the 1960s. This kind of fish egg is fried with golden yellow outer layer and made of cheaper shark meat. Generally, a few pieces are sold with bamboo sticks. The price depends on the location of the food stall. Some food stalls specialize in selling fish eggs, similar to western hot dog stalls. It is often served with Chili sauce or sweet sauce.
The other is big, white, made of more expensive fish, which is very different in taste and texture from street cooked food. Most of these fish eggs are served in Chaozhou noodle stalls or tea restaurants with hot soup noodles (that is, fish egg noodles). In addition, this kind of fish eggs are sold in markets and supermarkets, and Hong Kong people also use fish eggs as materials for edge burners. And this fish egg is the most famous one produced in Aberdeen.
The above content is referenced from Baidu Encyclopedia-Fish Eggs