Shantou Fish Balls

Shantou Fish Balls

　　The making of Shantou fish balls is highly meticulous: only “Nage fish,” “grouper,” or “mackerel” caught in Shantou’s fishing port, each weighing around half a catty, can be used. After removing the skin, bones, and mincing the fish, the mixture is placed in a special wooden barrel, seasoned, and then beaten rapidly using only the sheer force of the palm until the gelatin is released. The mixture is then hand-squeezed into slightly smaller-than-ping-pong-sized balls, and gently simmered over low heat to complete the process. The resulting fish balls are perfectly round, smooth, and bouncy—tender, crisp, fragrant, and delicious, offering an exceptional texture. Fish meat is highly nutritious, known to nourish the stomach, aid digestion, reduce swelling, promote lactation, clear heat, detoxify, and relieve coughs. It is also rich in magnesium, which helps protect the cardiovascular system and prevent conditions such as high blood pressure and myocardial infarction. Additionally, fish contains essential vitamins such as A, as well as iron, calcium, and phosphorus. Regular consumption of fish also helps nourish the liver, enrich the blood, beautify the skin, strengthen the hair, and promote overall health and beauty.