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EveryFish

Surimi

A paste of minced, washed fish flesh shaped into products such as kamaboko and imitation crab sticks.

Also: fish paste, kamaboko

Surimi is made by mincing white fish, washing it to remove fat and flavour, and pressing it into a smooth paste that sets when heated. In Japan it has been used for centuries to make kamaboko and other fish cakes. Since the 1970s it has been made at industrial scale, much of it from Alaska pollock, into crab sticks and other shaped foods. India has become a large surimi producer, using threadfin breams and other fish landed by trawlers on the west coast.

See also

Dried and cured fish Trawling Demersal

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