White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made (手打) by the owners using traditional techniques.
In , fish balls are called (fish ). The most popular bakso are made of beef, but fish bakso is also available, served with tofu and fish in clear broth soup as , or thinly sliced as additional ingredients in , , and . A similar dish made of fish is called .
White fish balls are larger in size and made with only fish, no other ingredients are added, and then boiled till done. As a result of this cooking method, these fish balls are white in color. White fish balls should have an elastic (bouncy) and fluffy texture and a strong taste of fish. They are made using a more costly fish, and has a considerably different and . This kind is usually served to complement at restaurants, and at some , which also sell (牛丸) and balls (墨魚丸). Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient for .
Smaller in size, made from cheaper fish than the white variety, they are usually sold at food stalls with five to seven balls on a . The fish balls are usually boiled in a sauce. Virtually every street stall creates its own recipe of sauce to differentiate them from other sellers. Fish balls are one of the city's most popular and representative "street foods" (街頭熟食).