Surimi

Kanikama

TubOfSurimi

Japanese Sugiyo Kanikama Kaoribako2

Surimi is a processed seafood product that is widely used in various cuisines around the world. It is made from fish or other meat that has been minced and then processed to mimic the texture and color of more expensive seafood such as crab, lobster, and shrimp.

History

The production of surimi dates back several centuries in Japan, where it was originally developed as a method to preserve fish. The term "surimi" literally means "ground meat" in Japanese. The modern surimi industry began in the 1960s, and it has since become a significant part of the global seafood market.

Production Process

The production of surimi involves several steps:

1. Selection of Fish: Typically, white-fleshed fish such as Alaska pollock or Pacific whiting are used.
2. Deboning and Washing: The fish is deboned and washed to remove fat, blood, and other impurities.
3. Refining: The minced fish is then refined to achieve a smooth texture.
4. Additives: Various additives such as starch, egg whites, and flavorings are mixed in to enhance the texture and taste.
5. Shaping and Cooking: The mixture is shaped into various forms and cooked to set the texture.

Uses

Surimi is used in a variety of dishes, including:

• Imitation crab meat (also known as "krab" or "crab sticks")
• Fish balls
• Kamaboko (a type of Japanese fish cake)
• Tempura

Nutritional Information

Surimi is a low-fat, high-protein food. However, it often contains added salt and sugar, which can affect its nutritional profile. It is also a good source of omega-3 fatty acids.

Global Market

The surimi industry is a significant part of the global seafood market. Major producers include Japan, United States, and Thailand. The product is exported worldwide and is particularly popular in Asia and North America.

Related Pages

• Seafood
• Fish processing
• Imitation crab meat
• Kamaboko
• Tempura

Categories

   This article is a medical stub. You can help WikiMD by expanding it!

• 

  Surimi

• 

  Kanikama

• 

  Frozen fish tofu

• 

  Horikawa kamaboko

• 

  Narutomaki

• 

  Iwashidama

• 

  Glasaal Surimi

• 

  Oita gyorokke

• 

  Agekamaboko

• 

  Surimi salad

• 

  Jako-ten udon

• 

  Tikutikutikuwa