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Surimi and Surimi based Products

Surimi is a mechanically deboned, washed (bleached) and stabilised fish flesh. It is an intermediate product used in the preparation of a variety of ready to eat seafood such as Kamaboko, fish sausage, crab legs and imitation shrimp products. Surimi-based products are gaining more prominence worldwide, because of the emergence of Japanese restaurants and culinary traditions in North America, Europe and elsewhere.

Ideally, surimi should be made from low-value, white-fleshed fish with excellent gelling ability and which are abundant and available year-round. At present, Alaskan pollack accounts for a large proportion of the surimi supply. Other species, such as sardine, mackerel, barracuda, striped mullet have been successfully used for surimi production.

What are Surimi products?

"Surimi" is a Japanese term literally meaning "minced meat" derived from fish. This high protein paste is often used as the primary ingredient in a variety of ways to make "Surimi-based products". The fish balls, crabsticks, fish cake, chikuwa, narutomaki, satsuma age, hanpen are the examples of surimi based products.

Some Surimi Based Products

Fish Cake Crabsticks Fish Ball

Typically the resulting paste, depending on the type of fish and whether it was rinsed in the production process, is tasteless and must be flavored artificially. According to the United States Department of Agriculture National Nutrient Database, fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat.

In North America and Europe, surimi also alludes to fish-based products manufactured using this process. A generic term for fish-based surimi in Japanese is "fish-puréed products".

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The fishes used to make surimi include: Alaska pollock (Theragra chalcogramma), Atlantic cod (Gadus morhua), Big-head pennah croaker (Pennahia macrocephalus), Bigeyes (Priacanthus arenatus), Golden threadfin bream (Nemipterus virgatus), Milkfish (Chanos chanos), Pacific whiting (Merluccius productus), Various shark species, Swordfish (Xiphias gladius), Tilapia (Oreochromis mossambicus, Oreochromis niloticus niloticus), Black bass; Smallmouth bass (Micropterus dolomieu), Largemouth bass (Micropterus salmoides), Florida black bass (Micropterus floridanus).

Uses and Products

Surimi is a useful ingredient for producing various kinds of processed foods. It allows a manufacturer to imitate the texture and taste of a more expensive product, such as lobster tail, using a relatively low-cost material. Surimi is an inexpensive source of protein.

In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods. In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi.

In Chinese cuisine, fish surimi, often called "fish paste", is used directly as stuffing or made into balls. Balls made from lean beef and pork surimi often are seen in Chinese cuisine. Fried, steamed, and boiled surimi products also are found commonly in Southeast Asian cuisine.

In the West, surimi products usually are imitation seafood products, such as crab, abalone, shrimp, calamari, and scallop. Several companies do produce surimi sausages, luncheon meats, hams, and burgers. Some examples include: Salmolux salmon burgers and SeaPak surimi ham, salami, and rolls. A patent was issued for the process of making even higher quality proteins from fish such as in the making of imitation steak from surimi. Surimi is also used to make kosher imitation shrimp and crabmeat, using only kosher fish such as pollock.

Common Misconceptions about Surimi

Surimi-based products are popular ingredients for a number of cooking styles because they are easy to cook, versatile and can be kept for long periods. However, there are a few common misconceptions about Surimi-based products that people often have.

1.100% Fish Surimi products always has better texture & flavour- Surimi-based products made from 100% fish will be tough and chewy. A good, springy piece of Surimi-based products is made from a correct proportion amount of fish meat and other ingredients.

2. Frozen Surimi products cannot last for a long period- Frozen Surimi-based products can last longer than fresh fish. In general, frozen Surimi-based products can be kept frozen for up to 18 months. However, do check the expiry date and to look out for signs of the food going bad, such as smells before purchasing.

3. Surimi products has low production standards & quality ingredients- Technology for the production of Surimi-based products has progressed over the years in compliance to higher standards in hygiene and meat quality.

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What We need to know about Surimi :

1. Surimi is a Japanese word that literally means “ground meat”.

2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and what not.

3. The assortment of additives may include other fish products, but it is usually egg whites, oils, salt, starches, and spices.

4. Food manufacturers love Surimi because it enables them to take cheap fish and upgrade it to a taste and mouthfeel of the most expensive fish meats – crab and lobster.

5. Approximately 2% of the world’s fish catch is processed into some sort of surimi paste.

6. Nutritionally, surimi is low in fat, but usually very high in sodium. In the product example above, a serving of 2 fake legs contains 480mg of sodium (20% of the daily max).

7. Surimi does have some protein due to the fish and egg content. But nothing to write home about. The above product has 6 grams of protein for a 3 ounce serving. Tuna has 30 grams. Lentils have 20. Cheese has 30 grams.

8. Surimi is cheap – you’ll pay 20-30 cents per ounce. Canned salmon or tuna are usually 50-60 cents per ounce. Real crab and lobster are much more expensive.

Nutritional Value of Surimi per 100 gram

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Conclusion:

Originating in Japan several centuries ago, surimi is a uniquely functional food ingredient made of fish proteins and used in surimi seafood products. Surimi consists of fish proteins that are refined through heading, gutting and mincing the fish, then washing, removing water, and freezing the remaining protein. Good quality surimi is odourless and has a creamy white appearance. Surimi has excellent gelling properties so that it can be formed into various shapes. The US is the leading country for the production of surimi. Alaska pollock is most often used followed by Pacific whiting in the manufacture of surimi.

Fish Paste Production Flow Chart

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References:

1. http://www.fao.org/fishery/topic/12325/en2. http://en.wikipedia.org/wiki/Surimi3. http://www.qlfoods.com/surimi.php4. https://www.google.com/url?

sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0CF4QFjAJ&url=http%3A%2F%2Fwww.qlfoods.com%2Fsurimi.php&ei=hHEqVfijCdWUuATO2ICwDw&usg=AFQjCNGVf9Ye2UQPTx8K04Q0qKtYub4GaA&sig2=PRqI9uBSTLuPCRUAs-VjsA&bvm=bv.90491159,d.c2E

5. http://blog.fooducate.com/2011/10/22/9-things-to-know-about-surimi-fake-crab/6. http://seafoodhealthfacts.org/seafoodqa/23.php