Surimi is a popular food product that is often used in Japanese cuisine. It is made by processing white fish meat, such as cod or pollock. The fish is first thoroughly cleaned and then ground to a smooth paste. During production, the meat is rinsed several times to remove colourings, fat and unnecessary odours. Only the protein remains.
Ingredients are added to the paste to improve the texture of the surimi (including starch). Among surimi products, the most popular are crab sticks - contain pigments that reflect the colour and texture of the shellfish. By moulding, cooking and freezing the mass, surimi can be stored in the freezer for a long time.
Surimi is appreciated for its versatility. By simply seasoning it as desired, the ingredient can enhance the flavour of any salad or soup. Between 2 and 3 million tonnes of fish from around the world are used to produce surimi and surimi-based products. This represents approximately 2-3% of global fish demand.