Fresh Seafood

This section has articles on preparing, cooking and serving all types of seafood, including fish, lobsters, crabs, shrimp, clams, oysters, scallops and other seafood.

By daybreak
Published: August 14, 2007
Print    Email

Surimi is a popular seafood item. Surimi is made from skinless, boneless fish fillets which are finely chopped and mixed with other ingredients such as starch, salt, natural crab meat and egg white. The mixture is then formed, cooked and cut into the various products that resemble crab meat, crab legs, scallops or other seafood products.

  Processed Surimi seafoods will last up to year if frozen; 60-90 days if refrigerated. Most Surimi processed in the USA is made from Alaskan Pollock, a fish with mild white flesh.

  In the past, Surimi crab, lobster or scallop products that were available for sale in the USA had to be labeled as "imitation crabmeat" or similiar terms. Seafood processors were well aware that the product was limited by the reaction of many consumers by the harsh labeling verbage.

Current FDA regulations allow more appealing labeling descriptions such as "crab favored seafood, made with surimi, a fully cooked fish protein" which has helped reform the public perception of Surimi and the item is being embraced by an ever larger group of American consumers.

View Comments (0)