Surimi

Surimi is a processed fish or seafood product that originates from Japan. It is typically used to mimic the texture and color of the meat of lobster, crab, and other shellfish. The most common product made with surimi in the United States is imitation crab meat, also known as crab stick.

History

The word "surimi" is of Japanese origin and it means "ground meat". The technique of making surimi was developed in East Asia over several centuries though the exact origins are unclear. It was likely first made using carp in China and Japan and later spread to other parts of East Asia.

Production

Surimi is made by mincing and washing fish or seafood to remove unwanted components, such as bones and skin. The resulting paste is then combined with other ingredients, such as starch, salt, and egg white, to improve its texture and flavor. The mixture is then shaped and cooked to create the final product.

Uses

Surimi is used in a variety of dishes, including sushi, noodles, and dumplings. It is also used to make imitation seafood products, such as crab sticks and lobster tails. In addition to its use in food, surimi is also used in some cultures for medicinal purposes.

Health and nutrition

Surimi is low in fat and high in protein, making it a healthy alternative to higher-fat meats. However, it is often high in sodium and may contain additives, such as monosodium glutamate (MSG), which some people may need to avoid.

See also

• Fish processing
• Seafood
• Japanese cuisine

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