Surimi

Surimi originated in Japan over 900 years ago and was commercialized in the 1960s.

The surimi production process involves removing the head and internal organs of the fish, separating the skin and bones, and using only the fish flesh for processing.

The primary fish species used for surimi production include Alaska pollock, Pacific whiting, Threadfin bream, and other white fish species. This method enabled fish to be preserved for extended periods. In other words, surimi was originally developed for the efficient utilization of fish protein and long-term preservation. Over time, surimi became a key ingredient in a wide range of processed seafood products, including imitation crab meat and fish cakes, and continues to be enjoyed around the world today.

We are proud to offer a diverse selection of high-quality surimi products for you to experience.