How it's Made

Surimi, the main ingredient in surimi seafood, is a Japanese loan word referring to a fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish.  The process for making surimi was developed in many areas of East Asia over 900 years ago. 

In Japan, it is used in the making of ''kamaboko'' (fish cake) or cured surimi products. Surimi industrial technology developed by Japan in the early 1960s promoted the growth of the modern surimi industry. The main raw material used was Alaska pollock (or walleye pollock).  As demand grew and production of Alaska pollock surimi declined, surimi production was been supplemented using species other than Alaska Pollock, especially Pacific Whiting.

Currently, 2-3 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 of America 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 Vietnam, Chile, the Faroe Islands, France, and Malaysia.

For further information, please see the surimi section of the Alaska Seafood Marketing Institute website @ http://www.alaskaseafood.org/surimi/index.html.