This lab report details the preparation of fish balls, a traditional dish made from fish paste commonly found in southern China and Scandinavian countries. It outlines the ingredients, procedures, and objectives for making fish balls, emphasizing the nutritional benefits and the importance of utilizing lower market fish. The report concludes with observations on the quality of the fish balls and recommendations for proper preparation techniques.

1. Lab Report On:
Preparationof fishball
Submitted by:
Mst. Rukaiyakhatun
ID: FN19005
Session:2018-19
Course code: FTNS-3114
Course title:Technology of fishprocessing andpreservation (sessional)
Submitted To:
MD. Abdul Alim
Lecturer
Department of Food Technology and Nutritional Science of MBSTU.

2. Lab Content Name:
*Name of the experiment
*Introduction
*Principle
*Objectives
*Ingredients
*Flow-chart
*Procedure
*Observation
*Conclusion
*Precautions
*Reference

3. Name of the experiment: Preparation of fish ball
Introduction: Fish balls are a common food in Southern China and overseas Chinese
communities made from “Fish Paste ‘’. They are also common in Scandinavia, where they are
usually made from cod or haddock. Traditional fish paste is made with minimal ingredients.
Principle: Fish balls are rounded meat 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.
Objectives:
o Ensuring effective utilization of such fish which do not command a ready market
as fresh fish but are comparable to many table fish in nutritive value and other
characteristics.
o To provide existing nutrients in fish, for those people who do not like eat fish.

4. Ingredients for preparationof fishball:
Ingredients Amount
Fishmeat 700gm
Salt As required
Chili powder 1teaspoon
Cumin 3/4teaspoon
Pepper 1/2teaspoon
Onionpaste 1table spoon
Garlic paste 1teaspoon
Gingerpaste 1teaspoon
Greenchili 3pieces
Kababmasala 1and 1/2teaspoon
Egg 3 pieces
White bread 3slices
Breadcrumbs 500g
Flour 250g
Oil 500ml
Lemonjuice 2tablespoon
Turmericpowder 1/2teaspoon

5. Flow-chart for fishball:
Freshfish
Washinganddressing
Cuttingintopieces
Wash intocoldwater
Meat mincing
Mincedmeatfish
Drainthe cookdrip
Grindingfishmeatwithingredients
Shapingintoballs
Coatingwithflour,egg,andbreadcrumbs
Frying
Readyto serve

6. Procedure:
 From the fishesreturnuptowhere the headbegins.Remove all the innards&discard.Rinse the
fishincoldwater,dry & place on cuttingboard.
 At firstcleanthe fishproperlywithfreshwater.De-scale the fish.Make aslitalongthe belly
Remove the fishheads.Simplychopthe headsoff.Discardorsave if youwantto use themto
make broth.
 Filetthe fish.Slice the meatoff the fishalongthe bonesfromthe tail forwardstowardsthe head
usinga sharp knife.Repeatonthe otherside aswell.
 Usinga spoon,scrape the fleshfromthe skinof the filetsaswell asoff the remainingfishbones.
We shouldbe careful of small bones.Because the consumerdoesn’twantany small bone inthe
fishball.
 Place all the fish on a cuttingboard andseasonwithsalt and white pepperused.
 Addthe approximate 1/4teaspoonsaltthat have lefttoabout 1/3cup of water andset aside for
lateruse.
 Usingthe back of a bigchoppingknife,beginchoppingupthe fishkeepaneye out forany bones
to remove.
 The fish will developaslightlystickyconsistencywhichcontinue tochop.Addthe saltedwater
bitby bitwhile chopping.Thiswill make iteasierandlesssticky.
 Now,forthe mostimportantpart.whenfish isevenlychopped,withnobigchunks,the ball of
fishpaste andbeginslammingprocess. Repeatedlypoundthe fishpaste ontothe cuttingboard.
Thisis the keyto making‘’springy’’or‘’bouncy’’fishballs.
 Afterpoundingthe paste,adda little watertoour1tablespoonof flourina bowl,justenough
that itliquids. Addthistothe fishpaste andkneaduntil combinedwell.
 Fishpaste shouldbe smoothandsoft. Whenit isfinished,wetthe handsandapplya little bitof
waterto the surface of our fishpaste ball andnotice itbecomessmoothandshiny.
 Thenwe can testoutthe paste bydroppinga spoonful intoboilingwater. Whenitfloats,its
cooked.Have a taste,we can add more seasoning,choporpound more as needed.
 To make fishballs,take the paste inthe handsand shape intoballs.Finally,we canseparate our
fishpaste howeverwe likeandkeepthe freezer.

7. Observation:
The appearance of fishball wasquite good. Specially the color, flavor, texturewasperfect.Itwas
palatable andcrispy.
Conclusion:
Fishis richsource of easilydigestible protein thatalsoprovidesPFAs,vitamins,andmineralsfor
humannutrition. Nonetheless,alarge proportionremainsunusedue to inherentproblemsrelatedto
unattractive color,flavor,texture, small sizeandhighfatcontent.Althoughsome speciesare used
industriallyforfish meal manufacture,aneedfortheirconservationandutilizationforhuman
consumption hasbeenrecognizedIordertoprevent post-harvestfishery losses.Recoveryof fleshby
mechanical deboninganddevelopment of value- addedproductsare probably the mostpromising
approaches.
Precautions:
1. Don’tuse fatty fish
2. Must remove skin,bone andfattypart.
3. Carefullytakenoutall fishbone.
4. The amount of ingredientshouldbe accurate.
5. Bindingprocessshouldbe done carefullysothatfishball should notbreak.
6. The oil temperature shouldbe keptinlow-medium.

8. Reference /source:
Image frommy labwork.
www.slidesharenet.com
www.patents.google.com
www.researchgatenet.com
www.meatmachinery.com