Why fishballs float in soup?

* Air trapped inside: When fishballs are made, they often get trapped air inside. This air makes the fishball less dense than the soup, causing it to float.

* Fat content: Fishballs can contain a significant amount of fat, which is less dense than water. This fat content also contributes to their buoyancy.

* Cooking process: During cooking, the fishball proteins change and create a looser structure, trapping more air and making the fishball even less dense.

It's important to note that not all fishballs will float in soup. The specific recipe and cooking method can influence their density.

Here are some factors that might make fishballs sink:

* Dense filling: Some fishball recipes may include denser ingredients like ground meat or vegetables, which can make the fishball sink.

* Overcooked: If the fishball is overcooked, it can become more dense and sink.

Ultimately, whether a fishball floats or sinks depends on the balance of its density and the density of the surrounding soup.