Product overview
Surimi and surimi-base

The term surimi comes from Japanese, meaning "washed and salted fish flesh/chopped fish", and corresponds to a fish preservation technique that originated in the 15th century. At the time, it was known as kamaboko (fish flesh). This fish-based paste (surimi-base in French) is then used to make a variety of products in different forms: sticks, crumbs, slices or reproductions of specific shapes such as shellfish claws (figure 1 ). Surimi-base is made from various species of wild white-fleshed fish (Alaskan hake, blue whiting, cod, South American anchovy), which contain a high proportion of myofibrillar proteins and a low proportion of lipids and pro-oxidants....