Surimi in brine

chilled
Ready to serve For salads
Surimi in brine Surimi in brine

Surimi is an invention of the Japanese and has been known for many centuries.
The basis for Surimi is white fish, such as Pollock. Immediately after capture, the fish are filleted and all skin and bones are removed from the fish fillets. 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.

Product information

Scientific name

Nemipterus spp.

Origin

West and East Indian Ocean; Central and Western Pacific

Composition

54% Surimi (made with 30% fish meat) and 46% brine

Size

N.A.

Treatment

Cooked fish preparation

Storage
0-4°C
Shelf life
42 days from production
Use
As ingredient and/or topping for salads, in pasta or rice dishes or as a snack
Preparation
Ready to eat after draining

Packaging information

Packaging CU
Total weight: 250g, drained weight: 135g
EAN code
IT: 87 10319 300266; DE: 87 10319 001682
SAP mat.nr.
IT: 400356; DE: 401597
Languages on pack
IT or DE
Packaging MC
6 x 135g
Brand options
Heiploeg
Cartons/Europallet
320 (20 layers x 16 plastic trays in shrink-wrap)
For this site to function optimally, we use cookies. For more information see our cookie policy.