Surimi

Surimi, known in Japanese as gyonikuneriseihin 魚肉練り製品, translates directly to “fish meat kneaded products”, highlighting its nature as a processed seafood product derived from the refinement of fish protein. The term surimi すり身 is derived from the Japanese language, where suri すり means “ground” or “minced,” and mi 身 refers to “meat.” Originating from Japan, this technique involves grinding fish or seafood into a paste, then enhancing its flavor and texture through the addition of ingredients such as sugar, salt, and starch. The resulting product is shaped and cooked to mimic the texture and flavor of more expensive seafood, such as crab, lobster, and scallop.

The most common fish used for surimi production is pollock, due to its mild flavor, white color, and abundant availability. However, other types of white fish can also be used. The process of making surimi includes several steps: the fish is first minced, then washed thoroughly to remove fat and any undesirable flavors, after which it is strained to achieve a concentrated protein paste. Seasonings and stabilizers are added to this paste before it is formed into various shapes and cooked.

Surimi is best known internationally as the base for imitation crab meat (kamaboko), which is widely used in sushi rolls, salads, and seafood dishes. In Japan, surimi is used in a variety of traditional foods, including fish cakes and balls, which are integral components of dishes like oden, noodle soups, and bento boxes.

The invention of surimi dates back several centuries in Japan, serving as a method to preserve fish. The modern industrial production of surimi began in the 1960s, leading to its widespread use in various cuisines around the world.