Fish Surimi
Typically the resulting paste, depending on the type of fish and whether it was rinsed in the production process, is tasteless and must be flavored artificially. According to the USDA Food Nutrient Database 16-1, fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, 0.9% fat, and 0.03% cholesterol.
In North America and Europe, surimi also alludes to fish-based products manufactured using this process. A generic term for fish-based surimi in Japanese is "fish-puréed products" (魚肉練り製品 gyoniku neri seihin).
The fish used to make surimi include:
- Milkfish (Chanos chanos)
- Swordfish (Xiphias gladius)
- Tilapia
- (Oreochromis mossambicus)
- (Oreochromis niloticus niloticus)
- Big-head pennah croaker (Pennahia macrocephalus)
- Golden threadfin bream (Nemipterus virgatus)
- Cod (Gadus morhua)
- Bigeyes (Priacanthus arenatus)
- Pacific whiting (Merluccius productus)
- Alaska pollock (Theragra chalcogramma)
- Various shark species
Read more about this topic: Surimi, Production
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