Fish Mixture:
3 1/2 pounds whitefish
3 1/2 pounds pike
2 pounds carp plus
1 pound buffalo fish or 3 pounds carp

6 eggs
2 medium large onions
3 large carrots
5 tablespoons salt
1/4 cup sugarwater

Broth:
2 carrots, sliced
1 large onion,
4-5 tablespoons salt
4/5 tablespoons sugarwater

Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water.

Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish.
Mix thoroughly. The more you mix fish, the fluffier it will be.
Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely.

Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.*

Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you
want a gel, or generously for broth. Yields 35-40 portions.

Note:* Use very large pot as fish balls expand.