Surimi is a Japanese loan word referring to a fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish. It is typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat prepared in a similar process.
Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation or artificial crab legs. Such a product often is sold as sea legs and krab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations.
Lean meat from fish or land animals first is separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavour of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, and chemical enhancers such as transglutaminases and monosodium glutamate (MSG).
If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed. Under most circumstances, surimi is processed immediately into a formed and cured product.
You can find authentic Kosher Surimi on many Kosher Restaurants in Los Angeles.
