First made in the 12th century, surimi was created by Japanese chefs as a way to preserve leftover fish by salting and grinding it into a paste.

Surimi has been a staple of Japanese cuisine for over 1000 years. The origin of surimi dates back to at least the 8th century Heian period in the form of Kamaboko. Being an island nation, Japan's ...

Surimi, a mock version of shellfish (perhaps best known for its role in imitation crab), might just be the unsung hero of the ...

Imitation crab is made from surimi, which is deboned fish minced into a paste with other ingredients. It’s an affordable alternative, but highly processed and low in certain nutrients. Chances ...

The fish most often used is pollock. Surimi makes up about 35% to 50% of imitation crab. The rest is comprised of: Starch. Water. Vegetable oil ...

When making surimi, these nutrients are lost during washing and processing when the fish meat is exposed to heat. Real crab also has a higher amount of omega-3 fatty acids than its mock substitute.

Surimi is a paste made with mild white fish—typically Alaskan pollock, but sometimes cod or tilapia—and additives to extend its shelf life. Japanese chefs originally created surimi as a way to ...

Loren Morey learned about surimi, a processed mixture of white fish (like pollock) and additives marketed as imitation crab, while serving as president of the National Fisheries Institute in 1984.