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Ingredients

The ingredients are:

FOR THE FISH BALLS
2 1/2 pounds pike fish fillets (filleted then ground, get you fish monger to grind the fish for you or use your processor to grind)
2 1/2 pounds whitefish fillets (filleted then ground, get you fish monger to grind the fish for you or use your processor to grind)
2 medium yellow onions (peeled and ground, use your processor for this)
2 tablespoons kosher salt
1 teaspoon coarse ground black pepper (to taste)
2 teaspoons onion powder
5 large eggs
3 tablespoons water
1 cup granulated sugar (yes you will need to this amount!)
STOCK INGREDIENTS
16 cups water
2 tablespoons kosher salt
1/2 cup granulated sugar
2 yellow onions (leave the outer peel on, slice onions into fourths)
2 carrots, peeled and cut into chunks
Bones from fish (OPTIONAL but really good to add in the stock for flavor, ask you fish monger to give you about a pound of them)

Step 1: Put the stock ingredients into a very large pot and bring to a boil.
Step 2: While the stock comes to a boil, mix all the fish ball ingredients together. The batter will not be very firm, but it will still roll into balls, wet your hands between every few fish balls to help with the rolling.
Step 3: When the stock comes to a rolling boil, drop the balls into it gently.
Step 4: When all the balls are in the pot, turn down to a simmer. Simmer for 1 hour.
Step 5: Remove the fish balls with a large hand strainer and all the carrots from the liquid. Cool down the place the balls and carrots in refrigerator (they should be served cold) or freeze for later use.
Step 6: Discard the liquid. Fish lasts about 3 days in the fridge.

Don't forget the following tips and variations.

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