Surimi is a processed fish product made from mechanically deboned, washed, and stabilised fish flesh, primarily used in various ready-to-eat seafood items like crab sticks and fish cakes. It is derived from low-value, white-fleshed fish and contains high protein content, with the predominant fish species including Alaska pollock and Atlantic cod. Common misconceptions include the belief that 100% fish surimi offers better quality and that frozen surimi cannot be stored long-term, while in reality, technological advancements have improved production standards and longevity.

1. Surimi and Surimi based Products

2. Surimi
 Surimi is a mechanically deboned, washed
(bleached) and stabilised fish flesh.
 It is an intermediate product used in the preparation
of a variety of ready to eat seafood such as
Kamaboko, fish sausage, crab legs and imitation
shrimp products.
 Ideally, surimi should be made from low-value, white-
fleshed fish with excellent gelling ability and which
are abundant and available year-round.

3. What are Surimi products?
 "Surimi" is a Japanese term literally meaning "minced
meat" derived from fish
 This high protein paste is often used as the primary
ingredient in a variety of ways to make "Surimi-
based products".
 The fish balls, crabsticks, fish cake, chikuwa,
narutomaki, satsuma age, hanpen are the
examples of surimi based products.

4. Fish Ball

5. Fake Crab Sticks

6. Satsuma-age

7. Hanpen

8. Kamaboko

9. Narutomaki

10. i
Fish Cake

11. Nutritional Facts
 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.

13. The fishes used to make surimi
include:
 Alaska pollock
 Atlantic cod
 Big-head pennah croaker
 Golden threadfin bream
 Various shark species
 Swordfish
 Tilapia
 Florida black bass

14. Uses and Products
 In Asian cultures, surimi is eaten as a food in its own right
and seldom used to imitate other foods. In Japan fish
cakes (kamaboko) and fish sausages, as well as other
extruded fish products, are commonly sold as cured
surimi.
 In Chinese cuisine, fish surimi, often called "fish paste", is
used directly as stuffing or made into balls.
 Balls made from lean beef and pork surimi often are
seen in Chinese cuisine.

15. Common Misconceptions about
Surimi
 1.100% Fish Surimi products always has better texture &
flavour- Surimi-based products made from 100% fish
will be tough and chewy.
 2. Frozen Surimi products cannot last for a long period-
Frozen Surimi-based products can last longer than
fresh fish.
 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.

16. What We need to know about
Surimi :
 Surimi is a Japanese word that literally means “ground
meat”.
 To make surimi, the lean meat from white fleshed fish such
as pollock is pulverized into a thick paste.
 The assortment of additives may include other fish
products, but it is usually egg whites, oils, salt, starches,
and spices.
 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.
 Approximately 2% of the world’s fish catch is processed
into some sort of surimi paste.

18.  Originating in 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 remaining protein.