Production
Fish balls made in Scandinavia are similar to meatballs, only with fish flesh instead of pork or beef.
Meatballs made in Asia differ significantly in texture from their European counterparts. Instead of grinding and forming meats, meat used for making meatballs is pounded, which lends a smooth texture to the meatballs. This is also often the case for fillings in steamed dishes. Pounding, unlike grinding, uncoils and stretches previously wound and tangled protein strands in meat.
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