Products of white-fish flesh such as cod or haddock, mixed with flour, milk, fish stock or other binders, and seasonings, then formed into balls and cooked. They are sold as semi-preserved, canned or frozen products, also known as fish dumplings. Popular in East and Southeast Asian cuisines. The fine emulsion of fish protein, starch and water gives the characteristic bouncy, elastic texture prized in Asian markets — a quality graded by gel strength. Surimi-grade raw material, rapid chilling and hygienic forming lines control microbial quality, while phosphates and salt tune the protein gelation that defines the bite.