Surimi

Surimi is a fish or meat paste that serves as a staple in various East Asian dishes. It is incredibly versatile, available in different shapes and forms, and is often used to replicate the texture and color of lobster, crab, and other shellfish. In Western countries, the most popular surimi product is imitation crab meat, commonly labeled as "krab" or "seafood sticks."

The origins of surimi date back centuries in East Asia, with Japan playing a significant role in its mass production. The process of making surimi involves separating lean meat, rinsing it to eliminate odors, and then forming a gelatinous paste. This paste is then mixed with additives such as starch, egg whites, and seasonings. While various fish species are typically used for fish-based surimi, pork and beef surimi are also prevalent in Chinese cuisine.

Surimi is not only an affordable way to create seafood imitations but also a good source of protein. In Asian cultures, people enjoy surimi on its own or in traditional dishes like fish cakes. In the West, it is primarily found in imitation seafood products, sausages, and other processed foods. The curing process, which involves the polymerization of myosin, can vary depending on the type of fish and additives used, thereby influencing the final texture.