Megamouth shark "M. applegatei" – have also recently been proposed on the basis of fossilized tooth remains. However, the Cretaceous-aged "M. comanchensis" has been recently reclassified as an odontaspid shark in the genus "Pseudomegachasma", and is in fact unrelated to the megamouth shark despite similar teeth morphology. The appearance of the megamouth is distinctive, but little else is known about it. It has a brownish-black colour on top, is white underneath, and has an asymmetrical tail with a long upper lobe, similar to that of the thresher shark. The interior of its gill slits are lined with finger-like gill rakers that capture
Fish ball can also be used. The proportions depend on the quality and type to be made. The white fish balls found in some traditional Hong Kong restaurants are made using fresh fish; while street style are made using cheap fish and a mixture of flour to reduce costs. Flathead mullet (九棍魚/烏仔魚) and Daggertooth pike conger (門鱔) are common choices. Originally, to reduce costs, they were likely made by mixing and frying the remaining materials of Chaozhou fish ball (潮州白魚丸) or stale fish. More recently, they began to be imported and nowadays, they are mainly imported by wholesalers and the texture is