Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round. At present, Alaskan pollack accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, striped mullet have been successfully used for surimi production.

1. 1 | P a g e
Surimi and Surimi based Products
Surimi isa mechanicallydeboned,washed(bleached) and stabilised fish flesh. It is an intermediate
productusedin the preparationof a varietyof readyto eatseafoodsuchas Kamaboko,fishsausage,
crab legs and imitation shrimp products. Surimi-based products are gaining more prominence
worldwide, because of the emergence of Japanese restaurants and culinary traditions in North
America, Europe and elsewhere.
Ideally,surimishouldbe made fromlow-value,white-fleshed fish with excellent gelling ability and
which are abundant and available year-round. At present, Alaskan pollack accounts for a large
proportionof the surimi supply.Otherspecies,suchassardine, mackerel, barracuda, striped mullet
have been successfully used for surimi production.
What are Surimi products?
"Surimi" is a Japanese term literally meaning "minced meat" derived from fish. This high protein
paste isoftenusedas the primaryingredient in a variety of ways to make "Surimi-based products".
The fishballs,crabsticks,fishcake, chikuwa, narutomaki, satsuma age, hanpen are the examples of
surimi based products.
Some Surimi Based Products
Fish Cake Crabsticks Fish Ball
Typically the resulting paste, depending on the type of fish and whether it was rinsed in the
production process, is tasteless and must be flavored artificially. According to the United States
Department of Agriculture National Nutrient Database, fish surimi contains about 76% water, 15%
protein, 6.85% carbohydrate, and 0.9% fat.
In North America and Europe, surimi also alludes to fish-based products manufactured using this
process. A generic term for fish-based surimi in Japanese is "fish-puréed products".

2. 2 | P a g e
The fishes used to make surimi include: Alaska pollock (Theragra chalcogramma), Atlantic cod
(Gadus morhua), Big-head pennah croaker (Pennahia macrocephalus), Bigeyes (Priacanthus
arenatus),Goldenthreadfinbream(Nemipterusvirgatus),Milkfish (Chanos chanos), Pacific whiting
(Merluccius productus), Various shark species, Swordfish (Xiphias gladius), Tilapia (Oreochromis
mossambicus,Oreochromisniloticusniloticus),Blackbass;Smallmouthbass(Micropterus dolomieu),
Largemouth bass (Micropterus salmoides), Florida black bass (Micropterus floridanus).
Uses and Products
Surimi isa useful ingredientforproducingvariouskindsof processedfoods.Itallowsamanufacturer
to imitate the texture andtaste of a more expensive product, such as lobster tail, using a relatively
low-cost material. Surimi is an inexpensive source of protein.
In Asiancultures,surimi iseatenasafoodin itsownrightand seldomusedtoimitate otherfoods.In
Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are
commonly sold as cured surimi.
In Chinese cuisine,fishsurimi,oftencalled"fishpaste",isuseddirectlyasstuffingormade intoballs.
Balls made from lean beef and pork surimi often are seen in Chinese cuisine. Fried, steamed, and
boiled surimi products also are found commonly in Southeast Asian cuisine.
In the West,surimi products usually are imitation seafood products, such as crab, abalone, shrimp,
calamari, and scallop. Several companies do produce surimi sausages, luncheon meats, hams, and
burgers.Some examplesinclude:SalmoluxsalmonburgersandSeaPaksurimi ham, salami,and rolls.
A patentwasissuedfor the process of making even higher quality proteins from fish such as in the
making of imitation steak from surimi. Surimi is also used to make kosher imitation shrimp and
crabmeat, using only kosher fish such as pollock.
Common Misconceptions about Surimi
Surimi-basedproductsare popularingredientsforanumberof cookingstylesbecause they are easy to
cook,versatileandcanbe keptfor long periods. However, there are a few common misconceptions
about Surimi-based products that people often have.
1.100% FishSurimi productsalwayshasbettertexture &flavour- Surimi-based products made from
100% fishwill be tough and chewy. A good, springy piece of Surimi-based products is made from a
correct proportion amount of fish meat and other ingredients.
2. Frozen Surimi products cannot last for a long period- Frozen Surimi-based products can last
longer than fresh fish. In general, frozen Surimi-based products can be kept frozen for up to 18
months.However,docheck the expiry date and to look out for signs of the food going bad, such as
smells before purchasing.
3. Surimi products has low production standards & quality ingredients- Technology for the
production of Surimi-based products has progressed over the years in compliance to higher
standards in hygiene and meat quality.

3. 3 | P a g e
What We need to know about Surimi :
1. Surimi is a Japanese word that literally means “ground meat”.
2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick
paste.The gelatinouspaste canthenbe combinedwith various additives to become fake crab, fake
lobster, and what not.
3. The assortmentof additivesmayincludeotherfishproducts,butitisusuallyeggwhites, oils, salt,
starches, and spices.
4. Food manufacturers love Surimi because it enables them to take cheap fish and upgrade it to a
taste and mouthfeel of the most expensive fish meats – crab and lobster.
5. Approximately 2% of the world’s fish catch is processed into some sort of surimi paste.
6. Nutritionally,surimiislowinfat,butusuallyveryhighinsodium.Inthe product example above, a
serving of 2 fake legs contains 480mg of sodium (20% of the daily max).
7. Surimi doeshave some proteindue tothe fishandegg content.Butnothing to write home about.
The above product has6 grams of proteinfora 3 ounce serving. Tuna has 30 grams. Lentils have 20.
Cheese has 30 grams.
8. Surimi ischeap – you’ll pay20-30 centsper ounce.Cannedsalmon or tuna are usually 50-60 cents
per ounce. Real crab and lobster are much more expensive.
Nutritional Value of Surimi per100 gram

4. 4 | P a g e
Conclusion:
Originatingin Japan several centuries ago, surimi is a uniquely functional food ingredient made of
fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined
through heading, gutting and mincing the fish, then washing, removing water, and freezing the
remainingprotein.Goodqualitysurimi isodourless and has a creamy white appearance. Surimi has
excellent gelling properties so that it can be formed into various shapes. The US is the leading
countryfor the productionof surimi.AlaskapollockismostoftenusedfollowedbyPacific whiting in
the manufacture of surimi.
Fish Paste Production Flow Chart

5. 5 | P a g e
References:
1. http://www.fao.org/fishery/topic/12325/en
2. http://en.wikipedia.org/wiki/Surimi
3. http://www.qlfoods.com/surimi.php
4. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8
&ved=0CF4QFjAJ&url=http%3A%2F%2Fwww.qlfoods.com%2Fsurimi.php&ei=hHEqVfijCdWU
uATO2ICwDw&usg=AFQjCNGVf9Ye2UQPTx8K04Q0qKtYub4GaA&sig2=PRqI9uBSTLuPCRUAs-
VjsA&bvm=bv.90491159,d.c2E
5. http://blog.fooducate.com/2011/10/22/9-things-to-know-about-surimi-fake-crab/
6. http://seafoodhealthfacts.org/seafoodqa/23.php