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Surimi: What is it? Production & Nutrition Facts

Surimi is a processed fish product made from finely minced fish muscle proteins, widely used to create imitation seafood products such as crab sticks.

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Things worth knowing about "Surimi"

Surimi is a processed fish product made from finely minced fish muscle proteins, widely used to create imitation seafood products such as crab sticks.

What is Surimi?

Surimi (Japanese for “ground meat”) is a highly processed food product made from the muscle proteins of white-fleshed fish. It serves as the base for a wide range of imitation seafood products, most notably imitation crab sticks (also called crab sticks or seafood sticks), which are popular worldwide.

Production Process

To produce surimi, fresh fish fillets – typically from species such as Alaska pollock (Theragra chalcogramma), blue whiting, or other white-fleshed fish – are mechanically deboned, skinned, and thoroughly washed with cold water multiple times. This washing process removes fats, blood, and water-soluble proteins, resulting in a nearly tasteless and odourless white fish paste.

The paste is then combined with various additives:

Cryoprotectants (e.g., sorbitol, sugar, phosphates) to maintain stability during freezing
Starch (e.g., wheat or potato starch) for texture
Egg white or vegetable oils as binding agents
Flavourings, colourants (often paprika extract for the characteristic red colour) and salt

Nutritional Profile

Surimi products have a modified nutritional profile compared to fresh fish:

Protein: approximately 7–15 g per 100 g (lower than fresh fish)
Fat: low (1–3 g per 100 g)
Carbohydrates: increased due to added starch and sugar (approximately 6–12 g per 100 g)
Omega-3 fatty acids: significantly reduced by the washing process
Iodine and selenium: present in small amounts
Cholesterol: low

Health Considerations

Benefits

Surimi is low in fat and calories, making it suitable for calorie-conscious diets. It provides a source of protein and is generally easy to digest.

Drawbacks and Risks

High sodium content: Surimi products often contain large amounts of added salt, which may be problematic for individuals with high blood pressure.
Additives: Artificial flavourings, colourants, and preservatives may cause intolerances in sensitive individuals.
Allergens: Surimi contains fish (a major allergen) and often wheat (gluten), egg, and occasionally crustaceans as flavouring – critical information for people with food allergies.
Reduced nutritional value compared to fresh fish: The washing process removes beneficial omega-3 fatty acids and fat-soluble nutrients.
Sustainability concerns: The intensive industrial processing and large-scale fishing of the species used raise ecological questions.

Labelling and Food Law

In the European Union, surimi products must be clearly labelled in accordance with the EU Food Information Regulation (FIR, Regulation (EU) No 1169/2011). The term “surimi” must appear on the packaging, and all allergens must be highlighted. Products may not be marketed as genuine crab meat.

Culinary Uses

Surimi products are commonly used in:

Sushi rolls (e.g., California Roll)
Seafood salads
Pasta dishes
Sandwiches and wraps
As a ready-to-eat snack

References

Park, J.W. (ed.): Surimi and Surimi Seafood. 3rd edition. CRC Press, 2014.
European Parliament and Council: Regulation (EU) No 1169/2011 on the provision of food information to consumers (FIR).
Food and Agriculture Organization of the United Nations (FAO): The State of World Fisheries and Aquaculture, www.fao.org

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