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Typically the resulting paste, depending on the type of
fish and whether it was rinsed in the production process, is tasteless and
must be flavored artificially.
According to the USDA Food Nutrient Database 16-1, fish surimi contains
about 76% water, 15% protein, 6.85% carbohydrate, 0.9% fat, and 0.03% cholesterol.
In North America and Europe, surimi also alludes to fish-based products
manufactured using this process. A generic term for fish-based surimi in
Japanese is "fish-pureed products" |
| |
 Alaskan
Pollack Surimi |
| Hake
Surimi |
| Itoyori
(from southern pacific area) surimi |
| Sales
to Fish cake/Imitation crab factory |
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