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Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [1] It is a product that uses fish meat to imitate shellfish meat.
At this stage Karelian Industrial Complex provides almost 20% of the domestic market of surimi products. [19]Surimi products are delivered to the Ural Federal District (4%), Southern Federal District (3%), Far Eastern Federal District (1%), Central Federal District (1%), and Northwestern Federal District (1%). 90% of production is exported.
The most common use of surimi in the United States is "imitation crabmeat", though it is often seen labeled in retailers and grocers as "surimi seafood" sticks, flakes, or chunks. [ 56 ] [ 57 ] There are five main forms of surimi seafood: chunk, leg, flake, salad, and shred. [ 58 ]
Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Satsuma-age may use oily fish such as salmon for a markedly different flavour. The fish used to make surimi (Japanese: 擂 り 身, literally "ground meat") include: Alaska pollock (Theragra ...
Sankyu Suisan Co., Ltd., a manufacturer of fish surimi products. Sankyu Suisan was established as an affiliated company of the Kyushu branch of Tetsudou Kousaikai (now JR Kyushu Retail Inc.) and became a Fujimitsu subsidiary through an M&A in 2000. Nowadays, the company continues to market products to kiosks operating at JR Kyushu stations.
Fish stocks are in such bad shape that the nonprofit Greenpeace estimates that, unless people stop eating this fish, the entire species could be commercially extinct within five years. Food and ...
Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It also covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients.