Goodbye To Cheap Fishballs?

14 Sep 2019 03:18 64
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The yellowtail redbelly fusilier (or ikan tauhu) is the key ingredient for making tasty fishballs. But overfishing and poaching in Indonesian waters have dampened supply and raised prices. It's one reason why fishballs in Singapore now cost 30% more than 10 years ago.

Would you pay more for your favourite yellowtail fishballs, or settle for those made from a cheaper - and less tasty - kind of fish?

Also watch: Handmade & machine made fishballs https://youtu.be/PDOK31__h4o

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Season two of “For Food’s Sake!” returns with more stories, factors and events behind price hikes of some of our most common food items. Watch the full episode: https://cna.asia/30081fo

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