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Surimi - Japanese fish paste

Surimi is a Japanese method of processing fish meat that originated in the 12th century. White fish, most commonly Alaska pollock, are repeatedly washed in cold water to remove fat, blood, and unwanted flavors. The resulting paste is mixed with sugar, salt, and starch for stability. It is then shaped and colored to resemble crab meat, shrimp, or lobster. Surimi is the basis of popular crab sticks. It contains quality protein and minimal fat.

Surimi - Japanese fish paste
  • Surimi has been produced in Japan since the 12th century as a way to preserve fish meat.
  • Approximately three kilograms of fresh fish are needed to produce one kilogram of surimi.
  • Alaska pollock is the most common fish used for industrial surimi production.
  • Over 5 million tons of surimi products are produced worldwide each year.
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