Introduction
Surimi (擂り身, in Japanese means that “mix fish”) is a traditional food of Asians and recorded in Japanese in 1100. When Japanese discovered that mincing fish flesh, washing it and then cooking it, gave a natural jelly of the flesh. If it was then mixed with other ingredients and steamed, its result is 'fish cake' (kamaboko) that stayed together as though it were a natural product.
Our Surimi is produced from qualified raw material for human consumption. The process is staring from Heading & Gutting, Mincing, Leaching, Mixing with ingredients and Quick Freezing under –25oC. the overwhelming majority of Surimi Raw Material comes from Theadfin Beam, Big Eye, Lizard, White Coaker or yellow Croaker, … ect
Surimi is widely used to process many immitation products depends on grade and type of Surimi as well as the manufacturers’ purpose. Simply, Surimi can be use as raw material for the following product:
- Fish ball
- Fish Tofu
- Fish cake
- Others