Fish balls are not only a staple in Singapore’s hawker landscape, they are also one of Singaporeans’ two most favourite processed foods, according to the first study of its kind here.
Nearly 8,000 Singaporeans ranked fish balls alongside chicken nuggets in the survey of ultra-processed foods conducted by the Singapore Management University in collaboration with the programme Talking Point.
And of all the fish that fish balls here are made from, the one that a lot of Singaporeans prefer the taste of, said Randall Ang, is itoyori (threadfin bream).
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