Surimi was developed over 900 years ago and comes from a Japanese word meaning minced fish.

The best surimi is produced from Alaskan Pollock which is caught in the Bering Sea and the Gulf of Alaska.

Not all species of fish are suitable to be processed into surimi. Another popular species of fish used is Itoyori Thread fin bream. This species is popular with many Japanese surimi seafood manufacturers.

Austrimi Seafoods uses a combination of both species to produce its range of surimi seafood based products.

How Is Surimi Made?

Surimi is made using specialised machinery that takes a whole fish and turns it into a paste known as surimi. First the fish is headed and gutted, washed; a meat separator removes the fish flesh from bone and skin. From here the fish flesh is put through a series of washing, and then drained in rotary screens where impurities such as blood and excess oil are discharged. The final washed flesh is then put through a screw press where the excess water is squeezed out and all that is left is pure fish flesh – or fish protein which is then frozen in 10kg blocks ready for sale and further value adding.

End Uses

The blocks of surimi are chopped, mixed with other ingredients and placed into a large mixing bowl. This paste can then be extruded and cooked into any shape or texture. Typical of this method is the popular Austrimi Highlighter® or Seafood Sticks.

Nutritional Benefits of Surimi

Surimi is highly nutritional and low in fat content.

Seafood is known for its many health benefits and nutrients and can include Iodine, zinc, iron, copper, selenium and a range of vitamins.

Experts from USA and Australia recommend eating seafood at least twice a week. (*Seafood Services Australia)