Do delicious fish balls need borax to taste good? Fish ball expert: The key to their springy texture lies in the fish and salt

Lin Guofeng revealed that among the components of fish, there is a“salt-soluble protein”which dissolves upon contact with salt. Therefore, when salt is added to the fish used for making fish balls, the structure of the fish reorganizes—from its original parallel arrangement to a three-dimensional 3D structure. As a result, after processes like mincing and stirring, the fish becomes firmer and more compact, thus producing a springy texture without the need for harmful borax.

Since the proportion of salt-soluble proteins varies among different types of fish, not all fish are suitable for making fish balls. Lin Guofeng joked that grouper, which is delicate and delicious and perfect for steaming, is a favorite among many foodies—but if used to make fish balls, it turns out soft and mushy, completely unsuitable as a dish.

As for the rumor about adding borax, Lin Guofeng said that in the past, some older industry practitioners had the misconception of using borax. However, many years ago, the government established strict regulations, gathered industry players for training sessions, and in recent years has strengthened oversight. As a result, cases of borax use have become rare.

Lin Guofeng stated that even without adding borax, one can still create delicious and springy fish balls by controlling elements such as the fish, salt, temperature, and cooking methods—while also ensuring healthiness.