Surimi seafood

Surimi is a very popular choice among Russian costumers; however in many Asian countries surimi seafood is not only a traditional food product, it is also a part of Asian culture. In English translation from Japanese “surimi” means “fish puree or slurry”, that’s why surimi seafood offers a variety of choices in cookery. First records (written reference) of surimi were found in Japan in 1100.

At present there are thousands types of surimi seafood in Japan. It is produced only out of fresh fillet of a special ocean fish. The fish than has to be processed into surimi no later then  6-10 hours after it’s been caught, that’s why surimi seafood has dietetic quality. The fish fillet has to contain certain qualities in order to be processed into surimi. 

Those high standards include low content of fat, high density, and the color has to be white, while dark meat is invalid. It is the reason why not all types of fish are usable for making surimi. Basing on the experience of Japanese technologists EuroAsia LLC created a good variety of high quality food products made out of surimi such as crab sticks, crab meat, and sausage. The other surimi seafood is available now, for example kamaboko, which is suitable for any taste.

 

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