This document provides instructions for making fish balls. It details cleaning and scaling two whole mackerels, removing the head and bones, chopping the fish flesh and adding salt. The chopped fish is then pounded into a paste and cornstarch is added. Small balls of the paste are formed and cooked when they float in boiling water. The fish balls can be frozen for later use. The conclusion notes that fish balls make use of fish that may otherwise go unused due to problems with color, flavor, size or fat content.

1. Submitted by:
Nazmul Ahmed Oli
Reg: 12-05-2835
Level: IV
Course code: FIT-401

2. Fish Ball:
 An edible, ball-shaped
patty made of
pulverized fish.
 White or yellow in
color, and measure
about an inch to two
inches in diameter
Fig: Fish Ball

3.  2 whole mackerels.
 1 teaspoon salt (or to taste)
 1/2 teaspoon ground white pepper (or to taste)
 1 tablespoon cornstarch
 Water

4. Clean & de-scale the fish
Remove fish head
Filet & Remove bones
Chopping/breaking up the fish
Add salt & Pound the fish
Cook
Store
Preparation:

5. Procedure:
1. Clean & de-scale the fish.
 Make a slit along the belly from the fish’s rectum
up to where the head begins. Remove all the
innards and discard.

6. 2. Remove fish head. Simply chop the heads off.
3. Filet the fish.

7.  Scrape the flesh from the skin of the filets as well as
off of the remaining fish bones.

8.  Place all the flesh on a cutting board and season with
salt and white pepper.
 Add the approx. 1/4 teaspoon salt that have left to
about 1/3 cup of water and set aside for later use.

9.  Using the back of a big chopping knife, begin
chopping/breaking up the fish
 Add the salted water bit by bit while chopping.

10.  Repeatedly pound the fish paste onto the cutting
board.
 Add 1 tablespoon of cornstarch in a small bowl, just
enough that it liquifies.

11.  Apply a little bit of water to the surface of your fish
paste ball and notice it becomes smooth and shiny.
 Then we can test out the paste by dropping a
spoonful into boiling water. When it floats, it’s
cooked!

12.  Storage: keep in the freezer for few hours or
overnight.

13. Conclusion:
A large proportion of total landed fish remains
unused due to inherent problems related to
unattractive color, flavor, texture, small size, and
high fat content. We may easily use those to make
value added product commercially.