What is Surimi? The Japanese Technique for Preserving Fish

Surimi has its roots in Japan, dating back to the 12th century , where it was developed as an innovative technique for preserving fresh fish . This ancient practice has evolved over the centuries, becoming a fundamental element in world gastronomy.

The term surimi comes from the combination of two Japanese words: 'suru' (process) and 'mash/mi' (meat), and is defined as myofibrillar protein from fish.

What is Surimi?

Surimi , a Japanese word that can be translated as "ground meat" or "minced meat ," is a culinary product made from high-quality white fish , such as pollock, hake , or cod . It consists of a mixture of various types of minced fish meat compressed into a single piece.

To your surprise, although in the West we commonly call them "Crab Sticks", Surimi does not contain crab meat.

This product is obtained through a meticulous process that includes cleaning, deboning, and grinding the fish until a smooth, homogeneous paste is achieved. Its versatility in the kitchen is unparalleled. From traditional sushi to the most innovative culinary creations, surimi has found its place in a variety of dishes that delight the palates of people from all cultures.

How is Surimi made?

The key steps in the production of surimi are:

• Fish Selection: The first step to achieving top-quality surimi is carefully selecting the right fresh fish. We primarily opt for white fish varieties, such as pollock, hake, or cod.
• Cleaning and Boning: Once the fish has been selected, a thorough cleaning process is carried out to remove any residue or impurities. The fish is then deboned to prepare it for the next stage of the process.
• Grinding: The cleaned, boneless fish is passed through a specialized grinder or mincer. This step is crucial for achieving a smooth, even texture in the surimi paste.
• Washing and Filtering: The resulting fish paste is washed to remove any impurities and residue. This washing is repeated several times to ensure the purity of the final product. The paste is then filtered to remove excess liquid and achieve the desired texture.
• Freezing: Once washed and filtered, the surimi paste is quickly frozen to preserve its freshness and quality. Freezing is essential to maintain the properties of surimi and ensure its durability during storage and distribution.

Advantages of Surimi 

Surimi offers a number of advantages and disadvantages that are worth considering when incorporating it into your kitchen: 

Advantages 

• Nutritional values: High in protein, with approximately 17 grams per 100 grams (depending on the fish used), similar to fresh fish. It's low in fat and calories, making it an ideal choice for those seeking to maintain a healthy weight. It's also rich in essential vitamins and minerals such as calcium, iron, phosphorus, and vitamin B12, which are essential for the body.
• Versatility in the kitchen: Its uses are varied, from salads to stews and appetizers. Its easy preparation, requiring no pre-cooking, makes it ideal for quick recipes. Its adaptable texture allows it to be molded, cut, or shredded for different presentations. Furthermore, its affordable price makes it an economical alternative to fresh fish.
• Sustainability: It contributes to the utilization of fish by allowing the use of less valued species, thus reducing waste. Some brands certify sustainable fishing practices in obtaining the species used for surimi.

Nutritional Information for Surimi Sticks

For more information, you can see the full study by the Spanish Academy of Nutrition and Dietetics