Surimi is an invention of the Japanese and has been known for many centuries. The basis is white fish, such as Pollock. Immediately after capture, the fish are filleted and all skin and bones are removed. After this procedure the pure fish muscle protein is left, which is frozen aboard. Surimi is often used as imitation for shrimp and crab meat in various dishes, such as salads, rice dishes or as a snack.
Surimi in brine (900g)
West and East Indian Ocean; Central and Western Pacific
60% Surimi (made with 30% fish meat) and 40% brine
Cooked fish preparation