Let Me Tell You About Surimi

What is Surimi?

Maybe you’ve never heard the term Surimi, but chances are you’ve eaten it at your favorite sushi restaurant or at your local poke shop. Commonly found in popular dishes like California rolls and crab salad, Surimi is a paste that can easily be flavored, shaped, and colored to resemble all kinds of meats. 

Often referred to as “imitation” seafood, surimi is not actually “fake” or “artificial”— it is made with real seafood and enjoys both a long history and global favor. Surimi is a great source of protein, low-calorie, and versatile that can be easily added to all your favorite recipes.

The history of surimi

Surimi was created by Japanese chefs in the 12th century who would grind and salt leftover fish as a means of preserving their extra catch. In the 1960s, a Japanese chemist discovered that by adding sugar to the traditional Surimi-making process, he could stabilize the product, freeze it, and preserve its shelf life. His discovery launched what is today a $1 billion global industry. A popular part of cuisine in Japan, South Korea, France, Thailand, and Spain, Surimi can be flavored and molded to resemble a variety of meats—including lobster, scallops, crab and more.

Surimi seafood can be made from many different fish species. The highest quality surimi seafoods are made with genuine Alaska Pollock and flavored with crab, shrimp, scallops, or lobster. It is formed, cooked and cut in a variety of portions and styles — whole legs, mini-cuts chunk meat, shreds. It’s also pre-cooked and ready-to-use which is convenient to use in any recipe calling for the flavor of shellfish.


As we need to make sure our fisheries are managed for future generations, Wild Alaska remains the most abundant. Wild Alaska Pollock remains the most abundant and sustainable species on the planet. There is a two-step process — Fresh Wild Alaska Pollock is finely minced, and then blended with other ingredients such as starch, salt, natural crab meat, and egg white. From there, Surimi is formed, cooked, and cut into surimi products. All U.S.-caught Wild Alaska Pollock is sustainably managed, and responsibly harvested under strict government regulations

Try this delicious California Bowl Roll from Dana White Nutrition.


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