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Surimi. 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. In Japanese, it is called kanikama ...
Gyoniku soseji. Gyoniku soseji unwrapped. Gyoniku sausage (魚肉ソーセージ,Gyoniku sōsēji) is a Japanese fish sausage made from surimi. It is sold in a plastic casing as a snack. Gyoniku soseji is similar to the traditional fish cake, kamaboko. [1][2] Gyoniku soseji and kamaboko together constitute 26% of Japanese fish consumption. [3]
Theragra fucensis Jordan & Gilbert, 1893. Theragra finnmarchica Koefoed, 1956. The Alaska pollock or walleye pollock (Gadus chalcogrammus) is a marine fish species of the cod genus Gadus and family Gadidae. It is a semi- pelagic schooling fish widely distributed in the North Pacific, with largest concentrations found in the eastern Bering Sea.
The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack chiikama (cheese plus kamaboko) is commonly sold in convenience ...
The term can also be applied to similar food products made from meat, like chicken and pork. Surimi is widely used in Asian cultures and is available in many shapes, forms, and textures. Surimi is a popular ingredient in hotpot, soups, stir-fries, and even deep-fried and eaten as a snack. It is often further processed to mimic the texture and ...
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Surimi: Surimi and surimi-based products are an example of value added products. Surimi is prepared from the mechanically deboned, washed (bleached) and stabilised flesh of fish. "It is an intermediate product used in the preparation of a variety of ready to eat seafood such as kamaboko, fish sausage, crab legs and imitation shrimp products ...