2023-06-02
Imitation surimi products are made with fish based Surimi. Surimi meaning “ground meat” in Japanese, is made from lean, white-fleshed fish. The Japanese have been using surimi-based products for over 800 years. Large-scale production of surimi was developed in Japan in the mid 1900’s. The white, mild flavored fish are ground and processed leaving only a protein based pate (myofibrillar proteins) that is rubbery and firm when cooked. The original flavors and oils of fish are removed, which allows for surimi to be used as a base for many different imitation seafood items. Various ingredients are used to provide the taste of product that is a cooked, frozen, ready to eat seafood item! In 2006 FDA approved the use of the following description of surimi based products: Flavored Seafood Made with Surimi; A Fully Cooked Fish Protein!
The majority of surimi worldwide is made from Alaska pollock, Pacific whiting, and to a lesser extent, threadfin bream from Asia. Sea Port currently uses threadfin bream surimi in its imitation crab meat products. In the Alaska pollock fishery surimi is made aboard catcher/processors in the North Pacific and also at shore-based processing facilities. Other species that are used in surimi seafood worldwide include other whitefish, such as Southern blue whiting, Northern blue whiting, South American hake; and small tropical species, such big eye snapper and lizardfish.
The first step in making surimi seafood is the production of surimi, the fish protein paste that serves as a main ingredient in the finished product. To make surimi, fish fillets and trim pieces are minced, then washed and refined through a mechanical process to remove everything but the protein. Then cryoprotectants are added and the surimi is frozen. To make surimi seafood, the surimi is mixed with salt, sugar, starches and flavorings, then formed into a variety of shapes and cooked. At this point, the product is packaged and pasteurized and can be shipped chilled or frozen.
Surimi seafood is available in a wide variety of products in the world, including those textured and flavored to resemble crab, scallop, shrimp, and lobster. The bulk of the market in the U.S. is crab-flavored products, which include flake, chunk, leg and shred styles. The crab-flavored products may or may not include crabmeat in the ingredients.
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