Surimi is a highly processed fish product made by removing water soluble proteins, lipids, pigments and odors from fish flesh. This results in a bland white paste that forms the basis for traditional Japanese products like kamaboko after the addition of cryoprotectants and various heating processes. Surimi processing involves mincing, repeated washing, dewatering and refining fish meat to stabilize the myofibrillar proteins and improve gel strength. Common surimi products include kamaboko, chikuwa, hanpen and imitation crab made by shaping the surimi paste and applying heat treatment.

1. Surimi and Surimi based Fishery Products
For common people by :
BHUKYA BHASKAR
Acknowledging
Chikuwa (grilled surimi)
Fish ball (boiled surimi)
Hanpen (boiled surimi)
Satsuma age (deep-fried surimi)

2. Introduction to Surimi products
 Surimi is a term that describes highly processed seafood products
made by the removal of soluble proteins, lipids, pigments and
odorous compounds from the fish flesh which, with the addition of
cryoprotectants (CP), can be stored in the frozen state.
 In reality it should be regarded as an intermediate product because
when thawed it is the basis for traditional Japanese products such as
‘kamaboko’, which are collectively known as ‘neriseihin’,
 various heating processes as steaming, frying and broiling and a
range of newer products.
 Surimi is traditionally a bland-flavoured white product onto which
flavourings, colours and other additives are applied during further
processing.
 The gelling of actin and myosin on heating gives the final product a
good resilient texture (called ‘ashi’ in Japan).
 Heat can be applied by boiling or steaming (strictly kamaboko
products) or frying (tempura products) or broiling (chikuwa
products).

3. Examples of traditional Japanese products are
 Kamaboko are typically loaf-shaped and after steaming are sliced and served
cold with dipping sauces or included in hot soups and chikama, a snack food
kamaboko with cheese. Some forms are coloured with tradi- tional patterns
reflecting local production. Crab sticks are a form of kamaboko (kanikama) with
crab flavourings, food colourings and egg white, and are eaten raw, often in
salads. A South Korean version of kamaboko exists called eomuk or odeng and is
sold as a street food boiled in broth.
 Hanpen is a white square-shaped surimi product with regional variations which
can be eaten with soup and/or fried or broiled.
 Chikuwa is a tube-shaped surimi product with added salt, sugar, starch and egg
white made by steaming or broiling the surimi after it has been wrapped round a
skewer. Pieces of chikuwa cut from the cooked product are a popular snack in
Japan.
 Fish balls are popular all over Asia and made in various regional forms but based
on surimi in some cases.

4. Stages in the formation of kamaboko from surimi
 Stages in the formation of kamaboko from surimi.
 Description of Production stage muscle texture
Physico-chemical state
 Salt-free surimi Fish meat mince Concentrated actin
and myosin Add salt at ~2.5% and grind
 Actomyosin sol Fish meat paste Actomyosin water
retention
 ~50°C
 Firm gel Suwari Actomyosin random coils hold water
 ~60°C
 Weak gel Modori Protease activity on myosin?
 +60°C
Kamaboko gel Ashi Intermolecular myofibrillar protein
network

5. % of proteins with relevance to surimi
Sl
No
Protein
type
Solubilit
y in salt
solution
Proportion in %
fish muscle
Relevance to
surimi process
1
Sarco-
plasmic
Water
soluble
18–20
Enzymes and
oxygen carriers
2
Myofibrillar
(actin,
myosin)
>0.3 M
65–80
Lead to instability
form gels on hating
3
Stroma
collagen,
elastin
Soluble in
strong
solution
3-5
Connective tissue
solubilized by heat,
neutral effect

6. Examples of fish species used for surimi production.
 Common name Scientific name Fishery
 Cold-water white fish
 Alaska (walleye) pollock Theragra
chalcogramma North Pacific, East Bering
Sea,
 Okhotsk Sea
 Arrowtooth flounder-Atheresthes stomias
 West Coast United States
Southern blue whiting and hoki
Micromesistius australis and Macruronus
novaezelandiae and Macruronus
magellanicus
 Sub-Antarctic waters
Northern blue whiting Micromesistius
poutassou North Atlantic Pacific
whitingMerluccius productus
Pacific Tropical fish
 Croaker Pennahia spp.
 South China Sea
 Bigeye snapper Priacanthus spp. South
China Sea
Barracudas Sphyraena spp.
Widespread
Lizard fish Saurida spp. Thailand,
Japan, Korea
Threadfin bream Nemipterus spp. Thailand
Pelagic fish
Atka mackerel Pleurogrammus
monopterygius Japan
Horse mackerel Trachurus japonicus
Widespread
Jack mackerel Trachurus murphyi Europe
Sardine Sardinops pilchardus Aegean
Sea
Anchovy Engraulis encrasicholus L. 1758
Black Sea
Freshwater fish
Milkfish Chanos chanos Worldwide
Tilapia Oreochromis mossambicus
and O. niloticus niloticus
Worldwide
Others
Various shark species
SwordfishXiphias gladius

7. The surimi process is as follows:
 Raw material quality is of the utmost importance in surimi production. Good-quality raw material generates the
best gel character and bland colour (for traditional products) because there is less autolysis of native proteins
and less contamination with blood and gut residues.
 The season of capture has an impact through the pH and moisture and protein contents of the fish. In the feeding
season the water content is low and protein content high, needing fewer washings, and the low pH
gives a better gel as water is removed more easily. Around the spawning season, at a higher pH, water
retention is greater, giving a soft gel. Uniform fish size is beneficial for the operation of the
deboner/mincer and fish with a high flesh/frame composition give better yields. These criteria apply to
whatever fish species is used for surimi.
 Pre-processing for surimi production is one of the most extreme forms found in the FPI.
 All the conventional pre-processing operations take place (heading, gutting, skinning, filleting and washing), and
then this material is put through the deboner/separator for further separation of components of the original fish. By
these means the overall yield of the process might be only 18–36% of the original and so the recovery and use of the
process wastes is essential.
 The washing process is at the centre of the surimi process, giving rise to the original product concept by
removal of more components of the raw material: the water-soluble non-gel-forming proteins,
proteolytic enzymes, pigments and blood, and lipids and lipid oxidation promoting haeme
compounds.
 The refiner/strainer and dehydrator stages are all designed to remove fine bones and skin and then water
from the proteins to give the best gel-forming capability.
 Addition of CP was not a part of the traditional process but important for the industrial process where
frozen storage has made large-scale production feasible. The traditional CP were sucrose (4%), sorbitol
(4%) and polyphos- phates (0.3%) although a wider range is used today, especially if excessive sweetness
in the final product is not desired.


8. Surimi
 Surimi is stabilized mince made from deboned and washed fish meat.
 Surimi processing involves processing whole or gutted fish into mince,
repeated washing of the mince (at mince and water ratio of 1:3 for 2-3
cycles), dewatering (done by manual press, nylon mesh bag method,
Centrifugation and screw press till the moisture content of the meat,
ranges between 80% and 84%) and refining.
 Refining is a screening mechanism, where the remaining scale,
connective tissues and bones are separated from the mince.
 Surimi originated in Japan in 1115 and is used basically in Kamboko type
products. Kamaboko is the term which often refers to all surimi seafood.
 Surimi is minced and deboned fish meat that has been washed of lipids,
water-soluble or sarcoplasmic proteins, and other impurities for use in the
manufacture of intermediate products.
 These products are manufactured by manipulating the gel forming
capacity of fish myofibrillar protein- myosin.
 The suitability to be raw material for surimi production is determined by the
functionality of fish myofibrillar protein called ‘gelation’ which are generally
greater in white-fleshed fish than in dark fleshed fish. Globally, Alaska

9. Introduction
 Surimi, meaning ground meat in Japanese, is a Japanese fish product
made by grinding the meat of gutted, filleted, and cleaned fish to a
smooth paste, which is then treated with cryoprotectants before it is
frozen.
 A staple of traditional Asian cuisine, this product is distinguished by an
absence of scent and creamy white color, and it is commonly prepared with
the flesh of fish such as Alaska pollock, threadfin bream, blue hake, blue
whiting, jack mackerel, and sardine.
 The fish paste used to be traditionally made by hand, but the method of
freezing the paste has given rise to the industrialized version. Although
Japan has been considered the leading country of surimi production
worldwide, these days this versatile fish paste is widely produced in many
other countries around the world, including Vietnam, Korea, Thailand,
China, New Zealand, and the US.
 Approximately 2% of the world’s fish catch is processed into some sort of
surimi paste.

10. History of Surimi based fish products
 The process for making surimi was developed in many areas of East
Asia over several centuries though the exact history and origins of this
product are unclear.
 In China, the food was used to make fish balls and ingredients in a thick
soup known as "Geng" common in Fujian cuisine In Japan, it is used in the
making of numerous kamaboko, fish sausage, or cured surimi products.
 The industrialized surimi-making process was refined in 1969 by Nishitani
Yōsuke of Japan's Hokkaidō Fisheries Experiment Institute to process the
increased catch of fish, to revitalize Japan's fish industry, and to make use
of what used to be considered "fodder fish".Surimi industrial technology
developed by Japan in the early 1960s promoted the growth of the surimi
industry.
 TwoThe successful growth of the industry was based on the Alaska
pollock (or walleye pollock).
 Subsequently, production of Alaska pollock surimi declined and was
supplemented by surimi production using other species.
 to three million tons of fish from around the world, amounting to 2–3
percent of the world fisheries' supply, are used for the production of surimi
and surimi-based products.
 The United States and Japan are major producers of surimi and surimi-
based products. Thailand has become an important producer. China's role
as producer is increasing. Many newcomers to the surimi industry have
emerged, including Lithuania, Vietnam, Chile, the Faroe Islands, France,

11. Method of production of Surimi
production
 Surimi:
• Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with water
and mixed with cryoprotectants for good frozen shelf life.
• Washing not only removes fat and undesirable matters such as blood, pigments and odoriferous
substances but also increases the concentration of myofibrillar protein, the content of which
improves the gel strength and elasticity of the product.
• This property can be made use of in developing a variety of fabricated products like shellfish
analogues.
 Method of production:
• Meat is separated using a meat-bone separator.
• The diameter of perforations in the drum should not be larger than 3-4 mm to prevent the skin
and scales from passing through the holes.
• The minced fish is washed repeatedly with chilled water (5-10°C) until most of the water soluble
protein is removed.
• Usually 5-10 times water is used and three washings employed. In the final washing, 0.01-0.3%
sodium chloride is used to ease the removal of water and pressed using a screw press to a moisture
level of 78-80%.
• Using a silent cutter, cryoprotectants like sugar, sorbitol and polyphosphates are mixed into the
dewatered fish meat at levels 4, 4 and 0.2% respectively.
• During the process the temperature is not allowed to exceed 10°C above which the protein
functionally could be damaged.
• The total protein lost during the washing process is approximately 30% of the minced meat and
depends on the amount of water used and number of washing cycles employed.

12. Kneaded products
• Several kneaded products like kamaboko, chikuwa, hampen,
fish ham and sausage are processed using surimi
incorporating other ingredients. The ingredients used in
most of these preparations are identical; however, the
classification is principally based on the manufacturing
process involved.
• The ingredients employed other than surimi include salt,
monosodium glutamate, sugar, starch, egg white,
polyphosphate and water.
• The method of processing all these products involves
grinding together of the various ingredients to a fine paste
and some sort of heat treatment at some stage.

13. Fibreized products
• Fibreized products are the greatest in demand among
the surimi based imitation shellfish products.
• The ingredients used in the formulation of fibreized
products includes, besides surimi, salt, starch, egg white,
shellfish flavour, flavour enhancers and water.
• All the ingredients are thoroughly mixed and is ground
to a paste.
• The paste is extruded in sheet on the conveyor belt and
is heat treated using gas and steam for partial setting.
• A strip cutter subdivides the cooled sheet into strings
and is passed through a rope corner. The rope is
coloured and shaped.
• The final product is formed by steam cooking the
coloured and shaped material.
•

14. Surimi based fishery products
• Fish fingers: The mince is frozen in the form of rectangular slabs. The slabs are sawn into
thin fingers and battered and breaded. They are then flash fried for 20 seconds. Alternately,
fish fingers are made out of frozen compact slabs of fish fillets also.
• Fish cutlets are prepared using cooked fish mince, which is mixed with cooked potato,
fried onion and species etc. It is then formed into the desired shape, each weighing approx.
40 g. The formed cutlets are battered, breaded and flash fried for 20 seconds.
• Fish burgers: More or less similar to fish cutlets, burgers are made out of mince of lean
white fish. Cooked mince is mixed with cooked potato and mild spices and formed into
round shapes. Burgers are battered, breaded and flash fried for 20 seconds.
• Fish balls are prepared using minced fish mixed with cornstarch salt and spices and
formed into balls, 2-3 cm in diameter and cooked in boiling brine for 8-10 minutes. The
balls can be further processed as a coated product by pre-dusting, battering and breading or
as a heat processed product in a suitable fluid medium.
• Fish sausage:
Fish sausage is an analogue of sausage made from pork. The main ingredient is surimi or
ground fish meat. The surimi is mixed with salt (3-4%), sugar (2-3%), sodium glutamate
(0.3%) starch, and soy protein in a silent cutter. At the end of mixing, lard or shortening (5-
10%), polyphosphate (0.2-0.3%) and flavourings are added and the minced meat is placed
in a casing tube made from vinylidine chloride. Stuffing is done by an automatic screw
stuffer. The casing tube is closed by metal rings. The tube is heated in hot water at 85-90°C
for 40-60 min. After heating, it is cooled down slowly to avoid shrinking of the tube and
then stored at refrigerated temperature.

15. Production of Surimi based products
 Sugiyo Crab stick "Kaori-bako"
 Lean meat from fish or land animals is first separated or
minced.
 The meat then is rinsed numerous times to eliminate
undesirable odors.
 The result is beaten and pulverized to form a gelatinous paste.
Depending on the desired texture and flavor of the surimi
product, the gelatinous paste is mixed with differing proportions
of additives such as starch, egg white, salt, vegetable
oil, humectants, sorbitol, sugar, soy protein, seasonings, and
enhancers such as transglutaminases and monosodium
glutamate (MSG).
 If the surimi is to be packed and frozen, food-
grade cryoprotectants are added as preservatives while the
meat paste is being mixed, Under most circumstances, surimi
is processed immediately into a formed and cured product.

16. Fish surimi
 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.
 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" ( gyoniku neri
seihin).

18. Typical Kamaboko products

19. The fish used to make Surimi include:
 Fish surimi
 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 Databasefish 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" gyoniku neri seihin).
 The fish used to make surimi include:
 Alaska polloc (Theragra chalcogramma)
 Atlantic cod (Gadus morhua)
 Big-head pennah croaker (Pennahia macrocephalus)
 Bigeyes (Priacanthus arenatus)
 Golden threadfin bream (Nemipterus virgatus)
 Milkfish (Chanos chanos)
 Pacific whiting (Merluccius productus)
 Various shark species
 Swordfish (Xiphias gladius)
 Tilapia
 Oreochromis mossambicus
 Oreochromis niloticus niloticus
 Black bass
 Smallmouth bass (Micropterus dolomieu)
 Largemouth bass (Micropterus salmoides)
 Florida black bass (Micropterus floridanus)

20. Uses and products
 Japanese satsuma age
 Surimi is a useful ingredient for producing various kinds of
processed foods. It allows a manufacturer to imitate the texture
and taste of a more expensive product, such as lobster tail, using a
relatively low-cost material. Surimi is an inexpensive source of
protein.
 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
(lit. "beef ball") 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 examples include Salmolux salmon burgers
and SeaPak surimi ham, salami, and rolls. A patent was issued for
the process of making even higher-quality proteins from fish such

21. Chemistry of surimi curing
 The curing of the fish paste is caused by
the polymerization of myosin when heated. The species of
fish is the most important factor that affects this curing
process.
 Many pelagic fish with higher fat contents lack the needed
type of heat-curing myosin and are not used for surimi.
 Certain kinds of fish, such as the Pacific whiting, cannot form
firm surimi without additives such as egg white or potato
starch.
 Before the outbreak of bovine spongiform
encephalopathy (BSE, mad cow disease), it was an industrial
practice to add bovine blood plasma into the fish paste to help
its curing or gel-forming.
 Today some manufacturers may use a transglutaminase to
improve the texture of surimi.
 illegal, the practice of adding borax to fish balls and surimi to
heighten the bouncy texture of the fish balls and whiten the

22. List of surimi foods:
 List of surimi foods:
• Grilled surimi: Chikuwa
• Steamed surimi: Kamaboko, Crab stick
• Boiled surimi: Hanpen, Tsukune (Tsumire), Fish
ball, Bakso, Narutomaki, Yong tau foo
• Deep fried surimi: Satsuma age, Fish slice, Ngo
hiang, Pempek

23. Shirako
 Shirako
 Shirako is a Japanese specialty
consisting of cod's milt, or sperm
sacs. It is characterized by its
unusual visual appearance and a
creamy, buttery flavor. Traditionally,
shirako is served either raw or
slightly grilled, and it is
recommended to consume it when
it's as fresh as possible.

Shirako is often poached with ponzu
sauce, or tempura-fried with yuzu
kosho condiment on the side. The
word shirako means white children,
and the ingredient is in season
during winter. Although shirako is an
acquired taste, it is served in
restaurants all over Japan.

24. Narutomaki or naruto
 Narutomaki or naruto is a traditional
Japanese type of fish cake and a type
of kamaboko (cured fish surimi) that’s
most commonly used as ramen topping.
It’s made by wrapping white fish paste
(surimi) that’s been colored with red
food dye around undyed fish paste.
 The combination is rolled into a log,
steamed until solid, then cut into thin
slices. On the cross-section, there is a
spiral after which it was named because
it’s reminiscent of the famous Naruto
whirlpools which appear between
Shikoku and Awaji Island.
 The flavor of naruto is mild and fishy,
while the texture is chewy. Originally, it
was used in ramen in order to make a
contrast to the brown colors of the
ingredients which were served in a
ramen bowl. (the broth, chashu, and

25. Maldive Fish
(Umbalakaḍa, Masikaruvadu)
 Maldive fish is a dried fish product that originates from the
Maldives, typically consisting of skipjack tuna (Katsuwonus
pelamis) or other tuna varieties. This product has been one of
the basic ways of preserving fish on the islands dating back to
the times when both refrigeration and electricity were
unavailable.
 According to the traditional methods of processing, the fish is
washed, deheaded, and gutted before it’s boiled in seawater or
salt solution. Once cooked, the skinned and boneless tuna
loins go through a process of smoking (often fueled with
coconut shells) and sun-drying, resulting in the final product:
cured, smoked, and sun-dried Maldive fish.
 The method of preparing this product varies from one producer
to another, and it sometimes calls for coating the smoked fish
with wood ash (usually obtained from burnt coconut sheaths).
Maldive fish is characterized by hard consistency, yellowish-
brown color, and a close resemblance to wood chips.

26.  FISH PRODUCT; Katsuobushi (Bonito Flakes,
Okaka)
 One of the essential ingredients in Japanese
cuisine, katsuobushi or okaka refers to dried,
fermented, and wood-smoked skipjack tuna. It is
typically available pre-packaged in the form of
delicate shavings which are used for imparting
not only an intense umami flavor to various
dishes but also the so-called kokumi - another
taste sensation that can be described as
heartiness and mouthfulness.
 The production of katsuobushi is known to be
complex and time-consuming, which contributes
to its price tag. Also, the expensive skipjack tuna
is sometimes substituted with its less pricey
relative called bonito fish, which is why
katsuobushi is often dubbed bonito flakes, and
even though real katsuobushi is a far more
superior product, both names are used
interchangeably.
 Katsuobushi flakes are quite simple to use:
when making a sauce or a stock, they are simply
added to the hot liquid and allowed to soak for a
period of time before being strained out.
Alternatively, they can be used as a condiment
or garnish for topping cooked dishes, both for
flavor and visual appeal.


27. 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.

28. 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, narutomaki,
satsuma age, hanpen and chikuwa,
are the examples of surimi based products.

29. Fish
Ball
Fish balls are a dish popular in southern
China, HongKong, Macau, Iceland and Taiwan,
as well as in parts of Southeast Asia among
the overseas Chinese communities. They are
made with fish paste and boiled in a soupy
broth, or deep fried. They are also common
in Nordic countries. For East Asian fish balls,
the fish are either shredded, coarsely ground,
or even pounded. The fish then undergoes
prolonged mixing with added salt until a
smooth texture is attained. This technique,
similar to the process of making surimi, uncoils
and stretches previously wound and tangled
protein strands in the fish, which produces a
food with firm "bouncy" texture.
Scandinavian fish balls are made of completely
pureed fish, milk and potato flour (or potato
starch), and shaped without additional
processing, which produces a softer textured
food.

30. Fake Crab Sticks

31. Satsuma-age
Satsuma-age:
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact
paste that is solidified through frying. It is a specialty of the Satsuma region.
It is known by a variety of regional names throughout Japan. In Korea, the term for satsuma-age is
eomuk; In Taiwan, satsuma-age is sold as tianbula;
Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other
varieties of white fish are used, such as haddock or whiting. Satsuma-age may use oily
fish such as salmon for a markedly different flavour.
The fish used to make surimi (Japanese: 擂り身, literally "ground meat") include:
Alaska pollock (Theragra chalcogramma)
Lizardfish (Synodontidae)
White croaker (Pennahia argentata)
Daggertooth pike conger (Muraenesox cinereus)
Japanese Spanish mackerel (Scomberomorus niphonius)
Flying fish (Exocoetidae)
Various sardine species (Sardine)
Various shark species (Selachimorpha)
Skipjack tuna (Katsuwonus pelamis)
Various mackerel species (Mackerel)
Okhotsk atka mackerel (Pleurogrammus azonus)
Tilapia
Oreochromis mossambicus
Oreochromis niloticus niloticus
Black bass
Smallmouth bass (Micropterus dolomieu)
Largemouth bass (Micropterus salmoides)
Florida black bass (Micropterus floridanus)

32. Hanpen

33. Kamaboko
Kamaboko: is a type of cured surimi, a processed seafood product common
in Japanese cuisine.
Kamaboko has been made in Japan since the 14th century AD and is now available
nearly worldwide. The Kamaboko organization of Japan specified November 15
for Kamaboko Day, established in 1983.
It is made by forming various pureed deboned white fish with either natural or man-
made additives and flavorings into distinctive loaves, which are then steamed until
fully cooked and firm. These are sliced and either served unheated (or chilled) with
various dipping sauces, or added to various hot soups, rice, or noodle dishes.
Rough equivalents are 'fish paste', 'fish loaf', 'fish cake', and 'fish sausage: Tsuji
recommends using the Japanese name in English (e.g., 'sushi Red-skinned and
white kamaboko are typically served at celebratory and holiday meals, as red and
white are considered to bring good luck.
The simulated crab meat product kanikama (short for kani-kamaboko) is the best-
known form of surimi in the West. In Japan, the prepackaged snack chīkama (cheese
plus kamaboko) is commonly sold in convenience stores.
In the city of Uwajima, a type of fried kamaboko called jakoten is popular.

34. Narutomaki

35. i
Fish Cake

36. Chikuwa :
is a Japanese jelly-like food product made from ingredients such
as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After
mixing them well, they are wrapped around a bamboo or metal stick and steamed or
broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced.
Variants of surimi products such as kamaboko and satsuma age are popular.
In Tottori, the per-household consumption has been the highest of all prefectures for
the past 30 years, since the first year such records were kept. As it is cheap and a
relatively low-fat source of protein, chikuwa is popular as a snack.
Choice of fish[edit]
The white fish used to make surimi (Japanese:, literally "ground meat") include:
Alaska pollock (Theragra chalcogramma)
Various shark species (Selachimorpha)
Various flying fish species (Exocoetidae)
Okhotsk atka mackerel (Pleurogrammus azonus)
Golden threadfin bream (Nemipterus virgatus)
Black bass
Smallmouth bass (Micropterus dolomieu)
Largemouth bass (Micropterus salmoides)
Florida black bass (Micropterus floridanus)

37. Nutritional Facts
 According to the UnitedStates
Department of Agriculture National
Database, fish
about
6.85%
76% water,
carbohydrate,
surimi
15
%
and
Nutrient
contains
protein,
0.9% fat.

39. 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.

40. Export and Imports of Surimi products

41. Export prices and markets for surimi and
surimi processed products
Destination
2019 2018 Variation
% Jun/19
Jun/18
June (USD/kg)
Japan 2.87 2.83 +1%
R. of Korea 3.92 2.66 +47%
Lithuania 2.20 1.98 +11%
Russia 1.92 1.97 -3%
Destination
2019 2018 Variation
% Jun/19
Jun/18
June (USD/kg)
China 4.18 3.37 +24%
Japan 3.92 3.97 -1%
United States 3.76 3.33 +13%
Hong Kong 3.99 3.89 +3%
Malasya 3.83 3.31 +16%
Canada 4.18 3.42 +22%
Destination
2019 2018 Variation
% Jun/19
Jun/18
June (USD/kg)
China 4.18 3.37 +24%
Japan 3.92 3.97 -1%
United States 3.76 3.33 +13%
Hong Kong 3.99 3.89 +3%
Malasya 3.83 3.31 +16%
Canada 4.18 3.42 +22%
Table 2: FOB price of Thai exports of
surimi, 2019/2018, USD/kg

42. Markets
Thai exports of surimi in the first six months of 2019 were 26% higher in volume than
in the same period of the previous year. Exports to Japan, Russia and Korea registered
an increase in volume of 26%, 30 and 31% respectively. Thai exports of processed
surimi products in the first six months of 2019 were 23% higher in volume than in the
same period of the previous year. Exports to China registered a decrease in volume of
1%, increasing to Japan by 4%.
Destination
2019 2018 Variation
% 2019/2018
Jan-Jun (Tonnes)
Japan 5,045 4,205 +20%
Russia 1,461 1,125 +30%
R. of Korea 701 535 +31%
Lithuania 220 224 -2%
Total 8,131 6,462 +26%
Table 4: Thai exports of processed
surimi products, 2019/2018, tonnes
Destination
2019 2018 Variation
% 2019/2018
Jan-Jun (Tonnes)
China 1,408 1,420 -1%
Japan 1,190 1,149 +4%
United States 1,089 1,249 -13%
Hong Kong 1,054 1,414 -25%
Malasya 544 647 -16%
Sub Total (main 5) 5,285 5,879 -10%
Other 8,514 5,372 +58%
Total 13,799 11,251 +23%
Table 4: Thai exports of processed surimi
products, 2019/2018, tonnes
https://fis.com/fis/worldnews/worldnews.as
p?monthyear=&day=29&id=103852&l=e&s
pecial=0&ndb=0

43. Identification of fish species in Surimi
products
 The sample collected from surimi products were
analyzed by direct sequences analysis of the
Cytochrome b gene

44. Training to the needy peoples & Food kiosk beneficiaries at
Mahabubabad district,TS, India, by B. Bhaskar, Fisheries
Field officer

45. Thank you for your time and
open for discussion

46. Varieties of value added fishery products prepared &
Thank you for your time plz try to help needy
Thank you for your time