Fish balls are the balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.
Processed seafood, including (from left) fish balls, squid balls, prawn balls and crab sticks
Fish balls from a local fish ball store at Cheung Chau, Hong Kong
Mee pok sold in Singapore
Japanese fried fish balls
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste.
Making fish paste in Cambodia
Image: Talangkajf
Image: Bagoong 1
Image: Garum Mosaik Pompeji